Name: Chicken braised in mustard and verjuice with buttered green beans
Yield: 4
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

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.

Serves 4

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.

Styling by Emma Knowles

Styling by Vanessa Austin