Chicken braised in mustard and verjuice with buttered green beans

AT A GLANCE

  • Serves 4 people

We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.

  • 1½ tbsp olive oil
  • 30 gm butter, coarsely chopped
  • 6 chicken Marylands, halved into drumsticks and thighs
  • 150 gm small Swiss brown mushrooms, halved
  • 1 leek, thinly sliced
  • 2 garlic cloves, finely chopped
  • Finely grated rind and juice of 1 lemon
  • 150 ml verjuice
  • 1½ tbsp Dijon mustard
  • 250 ml (1 cup) chicken stock
  • 80 ml (1/3 cup) pouring cream
  • 3 sprigs each thyme and tarragon, plus extra, coarsely chopped, to serve
  •  
  • Buttered green beans
  • 400 gm baby green beans, trimmed
  • 30 gm melted butter
  • ½ garlic clove, finely chopped
  • Finely grated rind and juice of ½ lemon
01   Preheat oven to 180C. Heat half the oil and butter in a large frying pan over medium-high heat, add chicken pieces, skin-side down, and cook, turning occasionally, until golden (3-4 minutes). Meanwhile, heat remaining oil and butter in a flameproof casserole, add mushrooms, leek, garlic and rind and cook, stirring occasionally, until tender (2-3 minutes). Deglaze pan with verjuice, scraping base of pan, stir in mustard, then add stock and cream. Bring to the boil, add chicken pieces, skin-side up, then add herbs and season to taste. Transfer to oven and braise until chicken is cooked through (10-15 minutes). Stir in lemon juice and check seasoning.
02   Meanwhile, for buttered green beans, blanch beans (2-3 minutes), drain, toss in a bowl with remaining ingredients, season to taste and serve hot with braised chicken.

Topics:

FRENCH, SPRING, LEEKS, MAIN, THYME, MUSHROOMS, CHICKEN, TARRAGON, BEANS, FAST

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN , EMMA KNOWLES

FEATURED IN

Oct 2014

Oct 2014

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