Savory and delicious.
This was pretty quick to make and really kind of knocked my socks off. I saw the original recipe and adapted it from Saveur.com. I wanted to make something really flavorful, but not too heavy – and this was perfect.
The flavor really sets in from braising the chicken. Braising comes from a French term and refers to initially searing a cut of meat, and then using heat, time and a little liquid to slowly cook and break down tougher, connective meats. The more the meat falls apart when it’s finished cooking, then you KNOW the more delicious it will be.
After I seared the pieces of chicken, I sauteed some shallots and garlic and then added the white wine, mustard and a little chicken stock. Fresh thyme as well.
The mustard I used was just a basic stone ground dijon – but i expect you could use any type or flavored mustard. Then I just added the meat back to the pan and put in the oven for around 45 mins.
The meat was fall-apart tender with the flavor cooked through.
The bright and hearty flavors in this dish brought a little bit of sanity and made us forget about all the crazy storms and unpredictable weather we’ve been having here in Chicago.