Chicken in White Wine and Dijon Mustard
Throw this together on a cold winter’s night and you will be very happy. (Photo from Gourmet Traveller)
You need for 4 hungry heterosexuals, 12 fashion editors, 20 models:
1 chicken cut into 8 pieces (or just buy 8 pieces of chicken)
400 gm Dijon Mustard
Bunch of lemon thyme
One bottle of white wine (for the cooking not for the drinking)
2 cups of chicken stock
About ½ kilo of groovy potatoes like kipfler cut into chunks
Non Designer daggy extra virgin olive oil that is good for cooking
Sel et poivre
- Throw on your favorite Chanel track suit.
- Pull on your favourite Dior Ugg boots.
- Pour a wine and gulp it down to make sure it tastes right and the chicken will be happy with it.
- Chop and peel the potatoes. Delegate this to the handsome and obliging George Clooney.
- Give him some wine too to keep him lubricated and malleable for jobs later on.
- Find a large bowl and throw in the chicken pieces with the Dijon mustard.
- Make sure the chicken is coated completely.
- Heat some non designer olive oil in a chic Le Creuset casserole dish that has a lid because you need it later. (Sing: if you like you should a put a lid on it.)
- Throw in the chicken pieces and brown them so they look like Donatella on a good day.
- Now sprinkle with pepper and pour in the wine and cook at high heat for a couple of minutes.
- Pour some more wine into yourself too.
- Add chicken stock, potatoes and thyme to the casserole.
- Now put the lid on, turn the heat down to medium and cook for about 35 minutes.
- You want the chicken soft and tender and as drunk as you are. Why? Because you are going to eat it.
- The sauce should be thick and creamy but if it isn’t then whip the chicken out for a rest and then thicken the sauce by heating up and reducing it.
- Or you could add a dollop of divine fattening cream.
- Serve accessorized with a little thyme sprinkled on the top.
- This is tres Francais served with a green salad and crunchy bread.
- And more vin Blanc.
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