Ingredients
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1 1/2 kg whole chickens, cut into 10-12 pieces
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1/4 cup flour
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1/2 teaspoon salt (or more)
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1/4 teaspoon pepper (or more)
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2 tablespoons butter
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1/4 cup vegetable oil
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250 g mushrooms, sliced sort of thinly
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1 1/2 cups cream
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1/2 cup white wine
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3 tablespoons Dijon mustard (or more)
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1/4 cup parsley, chopped
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2 medium onions, sliced thinly
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1 tablespoon green peppercorn, chopped
Instructions
- 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.