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
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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
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