Fast Recipes

Chicken braised in mustard and verjuice with buttered green beans

Australian Gourmet Traveller fast recipe for chicken braised in mustard and verjuice with buttered green beans.

By Emma Knowles
  • Serves 4
Chicken braised in mustard and verjuice with buttered green beans
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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    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.