Chicken

Chicken braised with white wine, bay and mustard

Name: Chicken braised with white wine, bay and mustard recipe
Yield: 4
Ingredients: 2 tbs olive oil; 1.5kg chicken, cut into 6 pieces; 1 bulb garlic, halved horizontally; 1 cup (250ml) dry white wine; 8 shallots, peeled; 600g small kipfler potatoes, scrubbed then halved lengthways; 4 fresh bay leaves, torn; 2 cups (500ml) chicken stock; 2 tbs wholegrain mustard; 1 1/2 cups (180g) frozen peas; 1/2 bunch kale, stalks discarded, leaves torn

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by Hayden Quinn

Feb 20, 2020

“No bay leaves? It’ll still be tasty without," says Hayden Quinn.

2 tbs olive oil
1.5kg chicken, cut into 6 pieces
1 bulb garlic, halved horizontally
1 cup (250ml) dry white wine
8 shallots, peeled
600g small kipfler potatoes, scrubbed then halved lengthways
4 fresh bay leaves, torn
2 cups (500ml) chicken stock
2 tbs wholegrain mustard
1 1/2 cups (180g) frozen peas
1/2 bunch kale, stalks discarded, leaves torn

Method

1.

Preheat oven to 200°C.
2.

Heat oil in a large ovenproof frying pan or baking dish. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned. At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.
3.

Add wine, shallots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables. Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.
4.

Remove from oven and allow chicken to rest for 5 minutes before serving.