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- Braised Dijon Chicken
Dinner
Braised Dijon Chicken
Difficulty:
Medium
Prep time:
10 mins
Cooking time:
1hr 40 mins
Servings:
4-6
Ingredients
- 1 tbsp Extra virgin olive oil
- 1.6kg Whole chicken, trussed (legs tied together)
- Sea salt and cracked black pepper
- 1/4 cup Dijon mustard
- 2 tsp Mustard powder
- 2 cups a2 Milk® Full Cream
- 1 1/4 cups Chicken stock
- 1 tsp Fennel seeds
- 3 Strips lemon rind (use a vegetable peeler)
- 6 Sprigs fresh thyme
- 4 Pickling onions, peeled and halved
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Directions
- Preheat oven to 200°C (180°C fan-forced).
- Heat the olive oil in a large heavy-based ovenproof dish or Dutch oven over medium-high heat.
- Season the chicken generously with salt and pepper. Add to the dish and cook, turning occasionally, for 8-10 minutes until golden brown on all sides.
- While the chicken is browning, whisk together the Dijon mustard, mustard powder, a2 Milk® Full Cream, and chicken stock in a large jug until combined.
- Pour the mustard mixture around the chicken. Add the fennel seeds, lemon rind strips, and thyme sprigs to the dish.
- Transfer to the oven and cook uncovered for 1 hour.
- Add the halved pickling onions to the dish. Return to the oven and cook for a further 30 minutes until the chicken is tender, golden, and the juices run clear when the thigh is pierced.
- Remove from oven and rest for 10 minutes before carving.
- Serve the chicken with the braising sauce and onions spooned over. Season with extra cracked black pepper to taste.
