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–+ servings

Milk-Braised Dijon Chicken

This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 whole chicken, Remove the head and feet and remove the giblets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain Dijon Mustard, OR just use 1/2 cup regular Dijon Mustard
  • 2 teaspoons mustard powder
  • 4 cloves garlic, smashed and minced
  • 1 1/2 cups milk
  • 3/4 cup chicken stock, fresh or from the powder
  • 1 teaspoon fennel seeds
  • zest from one lemon
  • 6 sprigs marjoram, OR thyme
  • 125 grams mushrooms, King Oyster would work well here, thickly sliced
  • 5 shallots
  • 8-10 baby potatoes

Instructions
 

  • Heat some olive oil in a dutch oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil, breast side down. Once the chicken is ready, the skin will be released from the bottom of the pot, no need to scrape it, have patience and let it cook, turn it over and brown the other side.
  • While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder. Add low-sodium chicken stock and mix.
  • Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot. Add marjoram, fennel seeds and lemon zest. Add the mushrooms. Cook the chicken in an oven, uncovered, at 200 C for 30 minutes. If you are using the stove top, cover the pot on a simmer.
  • Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender. IF using the stove top, cover the pot. Serve, spoon the sauce over the potatoes.

Notes

A whole chicken at the market will cost about 200 Baht, everything else will be on hand or minimal cost. For 4 servings, this is about $1.50 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.