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.
Herb and mustard poached chicken
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.
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