Sauteed Chicken with a Little French Heart

 Sauteed Chicken with a Little French Heart is absolutely delicious. And it’s incredibly versatile. It can be made for a special occasion dinner party or romantique dinner for two, as comfort food on a cold Winter’s night or easily adapted for the whole family to eat including little ones, too.

Sauteed Chicken with a Little French Heart

Served with fresh Dutch carrots, green beans and a hearty mash.

Ingredients

2 tablespoons extra virgin olive oil

8 pieces of chicken on the bone

2 French shallots, finely chopped

1/2 cup dry white wine

1 teaspoon Dijon mustard

Squeeze of lemon

20gs butter

1/4 cup pouring cream

1 free range egg

2 tablespoon Kir (or sherry)

Sprigs of Tarragon

Handful of Swiss brown mushrooms

Bouquet garni

4- 5 mediumn potatoes

Buch of Dutch carrots

Two handfuls of green beans

Method

Heat the oil in a non-stick heavy based fry pan or saucepan. Brown the chicken on all sides. Add the shallots, store and cook for about five minutes. Add the bouquet garni, sprigs of tarragon, Dijon mustard, a little salt and freshly ground black pepper and then add the wine to the pan. Stir any residue sticking to the pan.

Bring to a simmer, cover with foil and a lid so that the flavours don’t escape and cook gently for about 20 minutes. Add a little water while simmering if needed.

After about 20 minutes, turn the heat off the chicken. Check if it’s cooked, if not continue cooking for a little longer. Then add the Kir and a little lemon juice if desired.

Add the mushrooms and fold them into the pan. Remove the bouquet garni and tarragon sprigs.

Blend the cream and egg and gently stir into the chicken.

Serve the chicken, ladle with the sauce. Add mash and vegetables. Garnish with tarragon.

Mash potato / Dutch carrots and beans

Add water to a medium saucepan until about 3/4s full and bring to boil. Peel potatoes and chop into quarters. Boil the potatoes until soft. Pour out the water.

Mash the potatoes to a desired texture, add a little cream and sea salt and milk or water to thin if you prefer.

In a separate saucepan, add water until about 1/4 fill and bring to boil. Add the carrots, which have been scrubbed and heads and tails remove. After a few minutes add the beans being careful not to overcook. Try to keep the colour vibrant and the vegetables slightly firm.

*Replace wine with stock or water. Replace Kir with a teaspoon of brown sugar.

*Add a little more stock and no cream or just 1/2 cream for a light version.