| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Danish |
Waitrose1 |
4 |
servings |
INGREDIENTS
| 1 |
|
1 kg pack Waitrose Chicken Leg Portions; skinned |
| 30 |
ml |
Waitrose Plain Flour; (2tbsp) |
|
|
Salt and freshly ground black pepper |
| 15 |
g |
Butter; ( 1/2 oz) |
| 15 |
ml |
Waitrose Olive Oil; (1tbsp) |
| 3 |
|
Sticks celery and 2 onions; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 1/2 |
|
200 g pack Waitrose Danish Smoked Lardons |
| 150 |
ml |
Each of chicken stock and medium dry; ( 1/4 pint) |
|
|
; white wine |
| 10 |
ml |
Waitrose English Mustard; (2tsp) |
| 30 |
ml |
Waitrose Dijon Mustard; (2tbsp) |
| 1/2 |
pk |
Fresh tarragon; stalks removed |
| 1 |
|
142 ml pot Waitrose Thick Double Cream |
INSTRUCTIONS
Coat the chicken portions in seasoned flour. Fry the chicken in the
butter and oil, turning until lightly browned. Remove from the pan
and drain on kitchen paper.
Add the celery, onions, garlic and lardons to the pan and lightly fry
for
10 minutes.
Stir any remaining seasoned flour into the vegetables. Add the stock
and wine and bring to the boil, stirring continuously. Mix in the
mustards.
Arrange the chicken portions in a single layer in a casserole dish.
Top with the tarragon leaves and pour the sauce over. Cover tightly
and cook in a preheated oven 180°C, 350°F, gas mark 4 for 1 3/4-2
hours until the chicken is thoroughly cooked and tender.
Lift out the chicken joints and keep warm. Pour the sauce into a
saucepan and skim off any excess fat. Reduce the sauce slightly by
briskly boiling. Stir in the cream, heat through and season. Serve
the chicken with the sauce and garnish with tarragon.
Converted by MC_Buster.
NOTES : Chicken and tarragon is a classic combination and once this
casserole is in the oven you can just relax and leave it to cook.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”