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Oh dear, another unintentional break in posting due to busy schedules and pre-summer diets. We have of course been eating but none of it has been that interesting unfortunately. There just hasn’t been the time to think about food or spend much time preparing it. And healthy food isn’t really my forte so there’s been a lot of salads with some kind of protein and quite a lot of toast.
This chicken dish was interesting though and was enjoyed at the height of my mustard obsession. Simple pot-roasted chicken with a variety of mustards added to the cooking juices. A good alternative to roast chicken for a Sunday lunch – you don’t get the crispy skin but since it’s not diet-compliant, I can’t have it anyway. The chicken will remain moist even if you forget about it for a little while so it’s also a good alternative if you’re not confident with timings.
Pot Roasted Chicken with Mustard
This doesn’t really require a recipe but the steps are:
Brown the chicken all over
Transfer it to a casserole dish and sit it on top of some onions, carrot, celery and a bay leaf
Add some water and wine
Put the casserole dish into an oven preheated to 180 degrees
Cook for about an hour and a half
Remove the chicken to a plate to rest, cover with foil
Put the casserole dish on the hob
Skim the fat
Add mustard of your choice
Bring to the boil
Reduce the heat and simmer
Check for seasoning and thicken if you wish