Val’s Chicken With Dijon Mustard Sauce

Name: Val’s Chicken With Dijon Mustard Sauce
Ingredients: 1 x Whole Chicken, jointed (skin-on) into drumsticks, thighs, wings, and breasts (cut each breast in half) – freeze the carcass for stock OR 6 x Chicken Thighs, Bone-in, Skin-on; 50g butter; 2 tbsp. extra virgin olive oil; salt and pepper; 1 fresh bay leaf; leaves from 3 stems of fresh thyme roughly chopped; 3 banana shallots, very finely diced; 4 cloves garlic very finely chopped; 100ml dry white wine; 2 tbsp. good quality white wine vinegar; 1 tbsp. plain flour; 600ml homemade chicken stock recipe; 150ml double cream; 3 generous tbsp. Dijon mustard (not from a stale old pot); chopped fresh chives; squeeze of lemon juice; homemade croutons

journal.swaledale.co.uk

This is a French classic that is very easy to make and will please all at the table. This is probably my favourite celebration of a chicken!

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Ingredients

1 x Whole Chicken, jointed (skin-on) into drumsticks, thighs, wings, and breasts (cut each breast in half) – freeze the carcass for stock OR 6 x Chicken Thighs, Bone-in, Skin-on
50g butter
2 tbsp. extra virgin olive oil
salt and pepper
1 fresh bay leaf
leaves from 3 stems of fresh thyme roughly chopped
3 banana shallots, very finely diced
4 cloves garlic very finely chopped
100ml dry white wine
2 tbsp. good quality white wine vinegar
1 tbsp. plain flour
600ml homemade chicken stock recipe
150ml double cream
3 generous tbsp. Dijon mustard (not from a stale old pot)
chopped fresh chives
squeeze of lemon juice
homemade croutons