salt and pepper to taste 1-2 Tbsp (15-30 ml) olive oil
1 Tbsp (15 ml) butter
1 brown onion, sliced
250 g brown mushrooms, sliced
2 garlic cloves, minced
10 sprigs of fresh thyme, picked
1 C (250 ml) Leopard’s Leap Culinaria Chenin Blanc
1 C (250 ml) chicken stock
2 C (500 ml) cream
2 tsp (10 ml) wholegrain mustard
1 Tbsp (15 ml) Dijon mustard
To Serve
fresh baguette, sliced or torn into chunks
Season the chicken with salt and pepper. Heat a deep-sided frying pan on high heat and add the olive oil. Fry the chicken pieces on all sides until golden brown. Remove the chicken and set aside.
Turn the heat down to medium and add the butter to the pan. Add the onions and gently fry until soft; add the mushrooms and continue to fry until browned. Add the garlic and thyme and fry for another minute. Tip: If you would like to garnish the dish with some golden-fried mushrooms (as pictured) remove a portion of them from the pan at this stage and set aside.
Deglaze the pan with the wine and allow the liquid to reduce by half. Add the cream, stock and mustards and mix to combine. Bring to a boil and then turn down to a simmer. Add the chicken back into the pan and simmer until the chicken is cooked through and the liquid has thickened.
To serve, garnish the dish with the reserved mushrooms and a sprinkle of freshly picked thyme. Serve with slices of fresh baguette and beautiful glasses of Culinaria Chenin Blanc.
Country Rustic Dijon Chicken - paired with Culinaria Chenin Blanc
salt and pepper to taste 1-2 Tbsp (15-30 ml) olive oil
1 Tbsp (15 ml) butter
1 brown onion, sliced
250 g brown mushrooms, sliced
2 garlic cloves, minced
10 sprigs of fresh thyme, picked
1 C (250 ml) Leopard’s Leap Culinaria Chenin Blanc
1 C (250 ml) chicken stock
2 C (500 ml) cream
2 tsp (10 ml) wholegrain mustard
1 Tbsp (15 ml) Dijon mustard
To Serve
fresh baguette, sliced or torn into chunks
Season the chicken with salt and pepper. Heat a deep-sided frying pan on high heat and add the olive oil. Fry the chicken pieces on all sides until golden brown. Remove the chicken and set aside.
Turn the heat down to medium and add the butter to the pan. Add the onions and gently fry until soft; add the mushrooms and continue to fry until browned. Add the garlic and thyme and fry for another minute. Tip: If you would like to garnish the dish with some golden-fried mushrooms (as pictured) remove a portion of them from the pan at this stage and set aside.
Deglaze the pan with the wine and allow the liquid to reduce by half. Add the cream, stock and mustards and mix to combine. Bring to a boil and then turn down to a simmer. Add the chicken back into the pan and simmer until the chicken is cooked through and the liquid has thickened.
To serve, garnish the dish with the reserved mushrooms and a sprinkle of freshly picked thyme. Serve with slices of fresh baguette and beautiful glasses of Culinaria Chenin Blanc.
