The chicken was slightly over cooked here, you could definitely lose a few minutes in the oven, and the sauce not really right at all… I’m not sure the creme is really necessary at all, but I’d definitely massively reduce the amount. <\/p>\n\n\n\n
Otherwise, this is a delight. It really infused the chicken with garlic and herb, and the crisp of the skin is wonderful. <\/p>\n\n\n\n
Definitely a go to recipe. <\/p>\n\n\n\n
Ingredients:<\/p>\n\n\n\n
– 4 chicken pieces (thighs or breasts)<\/p>\n\n\n\n
– Salt & pepper, to taste<\/p>\n\n\n\n
– Flour, for dusting<\/p>\n\n\n\n
– 2 tbsp olive oil<\/p>\n\n\n\n
– 2 sprigs rosemary<\/p>\n\n\n\n
– 2 sprigs thyme<\/p>\n\n\n\n
– 4 garlic cloves<\/p>\n\n\n\n
– 120ml port or fruity red wine (Zinfandel\/Merlot)<\/p>\n\n\n\n
– 120ml cream<\/p>\n\n\n\n
– 1 tbsp Dijon mustard<\/p>\n\n\n\n
– 1 tbsp whole grain mustard<\/p>\n\n\n\n
– Chopped parsley & tarragon, for garnish<\/p>\n\n\n\n
Steps:<\/p>\n\n\n\n
1. Preheat Oven \u2013 Set to 200\u00b0C.<\/p>\n\n\n\n
2. Prepare Chicken \u2013 Season with salt, pepper, and dust with flour.<\/p>\n\n\n\n
3. Sear Chicken \u2013 Heat olive oil in an ovenproof pan over medium-high heat. Add chicken skin-side down with rosemary, thyme, and garlic. Cook 5-7 min until golden.<\/p>\n\n\n\n
4. Flip & Cook \u2013 Turn chicken, add remaining herbs and garlic, and cook another 5-7 min.<\/p>\n\n\n\n
5. Roast Chicken \u2013 Transfer to oven; bake 15 min until juices run clear. Keep warm.<\/p>\n\n\n\n
6. Make Sauce \u2013 Remove herbs\/garlic, drain excess oil, and deglaze pan with wine, reducing by half (5 min).<\/p>\n\n\n\n
7. Finish Sauce \u2013 Stir in cream, bring to a boil, then whisk in mustards. Season to taste.<\/p>\n\n\n\n
8. Serve \u2013 Plate chicken, spoon sauce over, and garnish with parsley and tarragon. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
The chicken was slightly over cooked here, you could definitely lose a few minutes in the oven, and the sauce not really right at all… I’m not sure the creme is really necessary at all, but I’d definitely massively reduce the amount. Otherwise, this is a delight. It really infused the chicken with garlic and herb, and the crisp of the skin is wonderful. Definitely a go to recipe. Ingredients: – 4 chicken pieces (thighs or breasts) – Salt & pepper, to taste – Flour, for dusting – 2 tbsp olive oil – 2 sprigs rosemary – 2 sprigs thyme – 4 garlic cloves – 120ml port or fruity red wine (Zinfandel\/Merlot) – 120ml cream – 1 tbsp Dijon mustard – 1 tbsp whole grain mustard – Chopped parsley & tarragon, for garnish Steps: 1. Preheat Oven \u2013 Set to 200\u00b0C. 2. Prepare Chicken \u2013 Season with salt, pepper, and dust with flour. 3. Sear Chicken \u2013 Heat olive oil in an ovenproof pan over medium-high heat. Add chicken skin-side down with rosemary, thyme, and garlic. Cook 5-7 min until golden. 4. Flip & Cook \u2013 Turn chicken, add remaining herbs and garlic, and cook another 5-7 min. 5. Roast Chicken \u2013 Transfer to oven; bake 15 min until juices run clear. Keep warm. 6. Make Sauce \u2013 Remove herbs\/garlic, drain excess oil, and deglaze pan with wine, reducing by half (5 min). 7. Finish Sauce \u2013 Stir in cream, bring to a boil, then whisk in mustards. Season to taste. 8. Serve \u2013 Plate chicken, spoon sauce over, and garnish with parsley and tarragon. Serve immediately.<\/p>\n","protected":false},"author":1,"featured_media":6059,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[10,397],"class_list":["post-6058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-chicken","tag-fried"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6058"}],"version-history":[{"count":1,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6058\/revisions"}],"predecessor-version":[{"id":6060,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/6058\/revisions\/6060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/6059"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}