Mustard Chicken
Over a year ago
3,191 views
Cook: 105 mins
Ingredients
- 4 chicken breasts
- 1 onion chopped
- ½ bottle white wine
- 4 tbls sp English Mustard
- 2 tsp Dried tarragon
- 1 small pot single cream
- 3 organic carrots. chopped into chunks
- 1 tbl sp butter
- 1 tbls sp plain flour
- 2 organic leeks. chopped
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
-
1
Fry onion in butter until soft, add chicken and brown.
Put chicken and onion into casserole dish, add carrot, mustard and leek.
Sprinkle on flour and stir through.
Add tarragon and pour over white wine (top up with water if it looks like too little liquid).
Bake at 150c for 90 mins.
Serve with rice
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