This recipe was inspired by flipping through a book in Chapters. I work with in a minutes walk from a Starbucks contained in a Chapters book store. I am a frequent visitor to the Starbucks for coffee and sometimes I walk through the rest of the store and check out the merchandise. Last week I picked up an interesting looking cook book, I am afraid I have no recollection of which book, but it was french food. I saw a picture of this dish and thought it looked good and so read the ingredients and directions.
As I made this a few days later and had only read the ingredients and directions once this is my interpretation of what I remembered.
Feeds 6
12 chicken pieces I used 6 whole legs cut in half
1/4 cup of grainy Dijon mustard
2 tablespoons of olive oil
1/2 cup of white wine
1/2 cup of chicken stock
1 onion chopped
1 large garlic clove sliced
1 sprig of thyme
1 bay leaf
Put the chicken in a bowl and add the mustard salt and pepper.
Mix together and let it sit for about an hour at room temperature. Then add the oil to a heavy frying pan and brown the chicken.
As I made this a few days later and had only read the ingredients and directions once this is my interpretation of what I remembered.
Feeds 6
12 chicken pieces I used 6 whole legs cut in half
1/4 cup of grainy Dijon mustard
2 tablespoons of olive oil
1/2 cup of white wine
1/2 cup of chicken stock
1 onion chopped
1 large garlic clove sliced
1 sprig of thyme
1 bay leaf
Put the chicken in a bowl and add the mustard salt and pepper.
Mix together and let it sit for about an hour at room temperature. Then add the oil to a heavy frying pan and brown the chicken.
