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Chicken braised in mustard and verjuice with buttered green beans

We've kept things light and served the chicken with tender green beans, but it would also be great with a creamy mash or rice pilaf to soak up the braising juices.

You'll need

1½ tbsp olive oil 30 gm butter, coarsely chopped 6 chicken Marylands, halved into drumsticks and thighs 150 gm small Swiss brown mushrooms, halved 1 leek, thinly sliced 2 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon 150 ml verjuice 1½ tbsp Dijon mustard 250 ml (1 cup) chicken stock 80 ml (1/3 cup) pouring cream 3 sprigs each thyme and tarragon, plus extra, coarsely chopped, to serve   Buttered green beans 400 gm baby green beans, trimmed 30 gm melted butter ½ garlic clove, finely chopped Finely grated rind and juice of ½ lemon


  • 01
  • Preheat oven to 180C. Heat half the oil and butter in a large frying pan over medium-high heat, add chicken pieces, skin-side down, and cook, turning occasionally, until golden (3-4 minutes). Meanwhile, heat remaining oil and butter in a flameproof casserole, add mushrooms, leek, garlic and rind and cook, stirring occasionally, until tender (2-3 minutes). Deglaze pan with verjuice, scraping base of pan, stir in mustard, then add stock and cream. Bring to the boil, add chicken pieces, skin-side up, then add herbs and season to taste. Transfer to oven and braise until chicken is cooked through (10-15 minutes). Stir in lemon juice and check seasoning.
  • 02
  • Meanwhile, for buttered green beans, blanch beans (2-3 minutes), drain, toss in a bowl with remaining ingredients, season to taste and serve hot with braised chicken.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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