It’s a bit hot in the garden at the moment, so I’m trying to get this thing up to date. ( Just wait until the one about us walking during lockdown hits the press ).
We started the week with a dish from the David Lebovitz book. Chicken with mustard. It was really nice, very French feeling and easy to make. My picture didn’t look as nice as his though, so the main picture is his.
Mustard, paprika, salt, pepper rubbed into chicken and left for a bit. Fry bacon till crispy, remove, fry some onions, remove, fry chicken till browned, remove. Put some white wine and a bit of stock in, let it reduce, then put the chicken back in and cook everything for about 15-20 mins until the chicken is cooked, remove.
Add some creme fraiche to the liquidy stuff, some more mustard, maybe some water if too thick. Put the chicken back in for a bit. You’ll know when it’s right.
I served with some rice and some greens with a garlic butter on top. Oh yes, and some wine of course. Ooh La La.