LEMON AND DIJON MUSTARD CHICKEN
This is one winner of a chicken dinner. Quick to pull together, it’s great for a busy weeknight when you’re in need of something rich and comforting.
Ingredients
75 ml olive oil
60g butter, coarsely chopped
300ml dry white wine
2kg bone in, skin on, chicken thighs (approx. 12 thighs in total)
4 Garlic cloves, peeled and crushed
150ml Farro Chicken Stock
150ml cream
60g Dijon mustard
1 packet fresh sage, picked
1 Lemon, juice and zest
Method
Preheat oven to 160C
Heat oil and butter in a large casserole or ovenproof frying pan over medium-high heat
Add chicken skin-side down and cook, turning once until golden about 6-8 minutes. You will need to do this in batches, placing each batch into a large casserole or roasting pan
When your final batch is golden on both sides add the garlic to the pan and stir to combine. Add the wine and allow to reduce slightly then add the stock and pour over chicken
Transfer to the pre-heated oven and roast until chicken is cooked through and the juices run clear, about 20-25 minutes. Transfer chicken to a plate and keep warm
Whisk cream and mustard into pan juices and simmer over medium-high heat until reduced by a third about 6-8 minutes
Add sage, lemon zest and juice and season to taste. Return chicken to pan and keep warm until ready to serve