Chicken with creamy mustard and sage sauce
Prep
15m
Cook
50m
serves
4
Phoebe Wood's chicken with creamy mustard and sage sauce recipe is great for whipping up for unexpected weekend guests.
Ingredients (12)
- 1/4 cup (35g) plain flour
- 4 chicken thigh cutlets, skin on, bone in
- 1/4 cup (60ml) extra virgin olive oil
- 1/3 cup sage leaves, stems intact
- 4 eschalots, finely chopped
- 1 tsp fennel seeds
- 1/2 cup (125ml) white wine
- 1 tbs wholegrain mustard (we used Woolworths Macro organic wholegrain mustard)
- 1 cup (250ml) chicken stock
- 1 tbs Dijon mustard
- 1/4 cup (60ml) pure (thin) cream
- 1 tsp freshly ground black pepper
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C. Combine flour and 1/2 tsp salt flakes in a bowl. Add chicken and toss to coat. Heat oil in an ovenproof frypan over medium heat. Add half the sage leaves and cook for 10 seconds ot until crisp. Using tongs, transfer to a plate. Add chicken to pan, skin-side down, and cook for 10 minutes until golden and crisp. Turn and cook for 2-3 minutes until light golden. Transfer to a second plate and set aside.
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2.Add eschalot, fennel seeds and remaining sage leaves to pan and cook for 2-3 minutes until translucent. Add wine, wholegrain mustard and stock, and bring to a simmer. Cook for 2 minutes to reduce the liquid slightly. Return chicken to the pan, skin-side up. Transfer to the oven and bake for 30-35 minutes until chicken is cooked through and tender.
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3.Remove from oven and stir in Dijon mustard, cream and pepper. Scatter with fried sage leaves and serve immediately.
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