Prep 15 mins
Cook 30 mins
I am a French exchange student living in Australia for 2006-07. I had to cook tonight and wanted to make something with chicken, mushroom, cream and white wine. My host mum, Chef #239758, helped me some and here is the result. This is my first recipe on Zaar.
- 1 1⁄2 kg whole chickens, cut into 10-12 pieces
- 1⁄4 cup flour
- 1⁄2 teaspoon salt (or more)
- 1⁄4 teaspoon pepper (or more)
- 2 tablespoons butter
- 1⁄4 cup vegetable oil
- 2 medium onions, sliced thinly
- 250 g mushrooms, sliced sort of thinly
- 1 1⁄2 cups cream
- 1⁄2 cup white wine
- 3 tablespoons Dijon mustard (or more)
- 1 tablespoon green peppercorn, chopped
- 1⁄4 cup parsley, chopped
- Heat oven to 180 degrees Centigrade.
- Heat butter and oil in a pan large enough to hold all the ingredients.
- While the butter and oil are heating, put cut-up chicken, flour, salt and pepper in a plastic bag, and shake well to coat chicken.
- Brown chicken pieces in hot oil and butter for 5 minutes on each side. You'll probably need to do this in two batches.
- Put browned chicken in an ovenproof dish and put in the heated oven to finish cooking while you make the rest of the recipe. The chicken needs 10-20 minutes in the oven. Check that juices run clear.
- Reheat the oil and butter.
- Add the onions and mushrooms to the now hot oil and butter.
- When onions and mushrooms are well softened and tender, stir in the cream, wine, mustard, peppercorns and cooked chicken pieces.
- Heat to boiling, then turn down to a simmer. Simmer for 5-10 minutes.
- Stir in parsley.
- Serve over mashed potatoes or egg noodles.
I deboned chicken breasts and cut into thin strips to make this recipe rather than using pieces of chicken. I ended up with lots of sauce and in the future would reduce the amount. That said, the mustardy cream sauce is excellent. It has a lot of flavor and went well with the egg noodles. Thank you for sharing your recipe! *reviewed for Spring 2007 Pick A Chef*
Fabulous dish. I decreased the amount of cream by a third (a standard large carton here is 284 ml, which is just over 1 cup), used fairly large onions, and used cut-up chicken breast fillets instead of whole chicken -- but despite these slight changes, I'm still giving the recipe 5 stars, because it's so lovely! The amount of sauce was perfect - and the richness of the cream is offset by the sharp edge of green peppercorns and gentle heat of the mustard. Delicious recipe - very good for entertaining, and surprisingly easy to make. Reviewed for Pick A Chef, Spring 2007.
I must confess to having an extreme bias here. I am Maki Catta's host mum. He picked the key ingredients -- see his introduction. I suggested onions, green peppercorns and other things to bring it all together. You can adjust the amount of ingredients to suit your taste preferences, but we love it this way. Made and reviewed for Pick a Chef.