Prep 10 mins
Cook 45 mins
Another French classic! This is one of my favorite chicken recipes and it is quite easy to make. I usually serve it with pan fried potato cubes.
- 4 chicken legs (or any piece of chicken you fancy but preferably with the bones)
- 1 onion
- 1⁄2 cup Dijon mustard, plus
- 2 tablespoons Dijon mustard, to coat chicken
- 1⁄2 cup cream
- 4 cups water
- Rub each chicken piece with 2 tbsp of mustard.
- Heat some oil in a crock pot (I use Le creuset cocotte).
- Put the chicken pieces in the crock pot (2 or 3 at a time) and turn the pieces.
- Remove the chicken pieces when they reach a golden brown color on all the sides, then brown the next batch of chicken.
- Be careful not to burn the mustard.
- When all the chicken pieces have been browned, put the sliced onion in the pot for about 5-10 min to brown.
- Then put all the chicken pieces back into the crock pot and add enough water to just cover the pieces. Bring to the boil and reduce the heat to medium.
- Cover and let it simmer for about 45 minutes or until the chicken is cooked (the juices run clear when chicken is pricked with a fork or knife).
- Season to taste.
- Mix the 1/2 cup mustard and 1/2 cup of cream together and add to the sauce.
- Stir well and serve.
Easy enough - but not a must-do-again winner for me. The sauce was a bit more like a broth, really - was expecting something a little thicker. And there simply wasn't enough flavour - I think dijon mustard is perhaps too mild when mixed with that much water - serving with salted mashed potato was the only thing that gave it enough flavour for us. I'd suggest the addition of perhaps some green beans at the last minute too, for a bit of extra nutrition.