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.

 

Serves 4

• 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

For Rice

• 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!