Or in Australian...French Mustard Chicken
Munch Munch Munch
I love a lot of things about France, and of course food goes with that statement. The last meal I ate in Paris was a Mustard Rabbit stew on a bed of fettucini – it was to die for! So to celebrate Bastille Day here with friends I thought I’d try to recreate something similar here in Sydney (about as far away from Paris as you can get :( ). However I couldn’t find rabbit anywhere, so I am using chicken instead. I found this recipe (that originally had rabbit legs) on the SBS site, they have wonderful recipes from all over the world. Instead of serving with Vegies, I am going to dish it up with some rice.
- 1 brown onion
- 2 cups mushrooms
- 800 g chicken breast, thickly sliced
- A little sea salt and freshly ground black pepper
- A little gluten free flour for dusting
- 2 tbs oil
- 1 tbs butter
- 4 sprigs of thyme, chopped
- 150 g bacon, chopped
- 1 bay leaf
- 4 cloves garlic, crushed (original only has 2)
- 1 1/2 glass sauvignon blanc (go on put it in a wine glass and toss in, it’s more fun, I actually added more than originally said)
- 2 tbs Dijon mustard
- 1 egg yolk
- 2 tbs light cream (I always try to use a low fat version, this way I enjoy my cream sauces more ;))
- (Some corn flour and little water if you need to thicken)
- chopped parsley to garnish
- 2 cups long grain rice (I used Jasmine)
- 4 cups water
- 2 tbs butter
- Handful of parsley, chopped
Cook the rice and water in a microwave for about 20 minutes, then place on a plate in a fridge to cool.
Preheat oven to 150°C.
While the rice is taking care of itself in the microwave, chop the onion and quarter mushrooms.
Season chicken with a little salt and pepper and dust with a little plain flour.
Heat oil and butter on medium heat in an ovenproof casserole and brown chicken on both sides for a few minutes. Add chopped thyme, bacon, bay leaf, garlic and onion and stir well for 3-5 minutes.
Add wine to dish and stir well. Then add mushrooms, stir well, cover with a lid and cook in preheated oven for about 30 minutes.
Remove from oven and place casserole on top of the stove, on a very, very low heat.
In a bowl, mix mustard with egg yolk and cream. Stir this little by little into the chicken sauce. The sauce must not boil. Keep it warm for 5 minutes for the mustard flavour to infuse the rabbit.
Whilst the sauce is infusing with mustard, pop the rice, butter and parsley into a wok or large fry pan and heat through to separate the grains.
Spoon a little sauce over the meat and sprinkle with parsley. Serve on a bed of parsley rice.
Vive la France!