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Mustard and herb poached chicken

There are lots of soft herbs available so mix up the combination using what you have available.

Buy chicken pieces with skin on, pull if off, place flat on a baking sheet and bake at 200C for 15 minutes to have crisp chicken skin snacks.

Serve with crusty bread and some greens

6 bone in chicken thighs, skin removed

6 drumsticks, skin removed

200ml white wine

1 onion, sliced

6 black peppercorns

700ml chicken stock

salt and pepper

150ml double cream

1 tbsp horseradish cream

1.5 tbsp English mustard

4 tbsp mixed soft leaf herbs – tarragon, chives, parsley

Season the chicken pieces and put the chicken pieces in a large stove top pan with a lid in a single layer. Pour over stock, wine and season with salt and pepper. Add sliced onions, peppercorns, bay leaf and thyme. Bring to a simmer, reduce the heat to low, cover and cook for 35 minutes.

Remove the chicken to a warmed serving dish with a splash of the hot cooking stock, cover with foil to keep warm. Sieve the stock from the cooking pan into a saucepan. Bring to the boil and let it bubble for 10 minutes or until reduced by half.

Add the cream, bring back to the boil and let it cook for a further 5-10 minutes or until slightly thickened. Whisk in the horseradish and mustard. Finally add the herbs and pour over the chicken.

Serve with crusty bread and greens. If you have leftover sauce, use it mixed with pasta on another day.

Chicken joints skinned and ready to cook
Mustard and herb poached chicken ready for the oven
Chicken poached
Mustard and herb poached chicken out of the oven
Mustard and herb poached chicken

Herb and mustard poached chicken

Jules
There are lots of soft herbs available so mix up the combination using what you have available.
Buy chicken pieces with skin on, pull if off, place flat on a baking sheet and bake at 200C for 15 minutes to have crisp chicken skin snacks.
Serve with crusty bread and some greens
No ratings yet
Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course
Servings 4 people
Calories 630 kcal

Ingredients
  

  • 6 chicken thighs Bone in and skin removed
  • 6 chicken drumsticks skin removed
  • 200 ml white wine
  • 1 onion sliced
  • 6 black peppercorns
  • 1 bay leaf
  • 4 sprigs thyme
  • 700 ml chicken stock
  • 150 ml double cream
  • 1 tbsp horseradish sauce
  • 1.5 tbsp english mustard
  • 4 tbsp herbs: chives, tarragon, flat leaf parsley

Instructions
 

  • Season the chicken pieces and put the chicken pieces in a large stove top pan with a lid in a single layer. Pour over stock, wine and season with salt and pepper. Add sliced onions, peppercorns, bay leaf and thyme. Bring to a simmer, reduce the heat to low, cover and cook for 35 minutes.
  • Remove the chicken to a warmed serving dish with a splash of the hot cooking stock, cover with foil to keep warm. Sieve the stock from the cooking pan into a saucepan. Bring to the boil and let it bubble for 10 minutes or until reduced by half.
  • Add the cream, bring back to the boil and let it cook for a further 5-10 minutes or until slightly thickened. Whisk in the horseradish and mustard. Finally add the herbs and pour over the chicken.
  • Serve with crusty bread and greens. If you have leftover sauce, use it mixed with pasta on another day.

Nutrition

Calories: 630kcalCarbohydrates: 12gProtein: 58gFat: 34gSaturated Fat: 14gTrans Fat: 1gCholesterol: 322mgSodium: 553mgPotassium: 974mgFiber: 1gSugar: 5gVitamin A: 700IUVitamin C: 5mgCalcium: 74mgIron: 3mg
Tried this recipe?Let us know how it was!

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