This is today’s recipe of the day for Sunday 9th December 2018
Serves 4 Prep 10mins approx. Cook time 1.1/2hrs
3tbsp x Light Olive Oil, plus 1 tbsp
10 x Chicken Drumsticks
2 x Garlic Cloves, chopped
4 x Shallots, diced
175ml x White Wine
350ml x Organic Chicken Stock
6 x Stems of Thyme, plus extra for garnish
160g x Dijon mustard
120ml x Cream
In a wide, heavy-bottomed pan, heat 3 tablespoons light olive oil on medium-high heat. Season the chicken drumsticks with salt and pepper, and pat dry with paper towel. Sear in the hot oil until golden-brown on all sides. Remove to a plate. Pour out the hot chicken oil, and lower the heat to low. Add 1 tablespoon fresh light olive oil to the pan. Add in the shallot,and then the garlic 1 minute later, and sauté until just translucent and fragrant—two minutes total from the time the shallots went into the pan.
Pour in the white wine, and raise the heat to medium-high.Reduce the wine—it will bubble the chicken bits up from the bottom of the pan,and reduce by about half. Then add the chicken stock and 6 stems of thyme.Then, nestle the chicken back into the pan in a single layer. Bring the liquid to a boil, then lower the heat to a simmer, and cover the pot, simmering for 30 minutes.
After 30 minutes, remove the cover from the pot, and allow the chicken to simmer a further 5 to 10 minutes uncovered. Take the pan off the heat. Again, remove the chicken from the pan. Whisk in the cream and the mustard until the sauce is homogeneous. Then strain. Toss the chicken with the Dijon sauce, top with fresh thyme, and serve right away with crusty bread and a salad.