Recipe from the MOM and WOW 2020 Diary
This recipe features a Baked Chicken Casserole in a wine and mustard sauce with gorgeous Thyme. This recipe originates from France.
2 tbsp olive oil
1kg chicken legs and thighs
Salt and pepper to taste
1 medium onion, diced
1 punnet brown mushrooms, diced
3 garlic cloves, finely chopped
A handful of fresh thyme sprigs,
half with stalks removed
3 tbsp Dijon mustard
1/2 cup/125ml white wine
1 cup/120ml chicken stock
1/2 cup/120ml cream
Preheat the oven to 180 C
Heat the oil in a large saucepan. Season chicken with salt and pepper on each side. Brown until golden but not cooked all the way through. Remove to a plate.
To the same pan, add onion, mushrooms, garlic and half the thyme with stalks removed, and cook over low heat for five minutes. Add wine, dijon mustard and chicken stock, stir to combine and bring to the boil. Return chicken to the pan and mix well with the sauce.
Remove from the pan and transfer to an oven dish. Place in the oven uncovered and cook for 35-40 minutes
Remove from the oven and add the cream to the sauce, making sure the chicken is well basted.
Place back in the oven and cook for another 10 minutes.
Serve with rice and vegetables