MUSTARD CHICKEN WITH RADISHE
If you have half an hour to spend on dinner, this is a brilliant way to use the time. A new take on a chicken dinner is always welcome, and I love how spicy and clever this dish is. The combination of mustard and radishes will wake up your tastebuds, though I love radishes in any and all forms. (My personal favorite is radishes with butter and sea salt on toasted brioche – heaven!) And how can you not love a recipe that requires you to open a bottle of wine to make it? A little in the chicken, a little in you… It’s classic American food: simple, straightforward, and scrumptious.
Mustard Chicken with Radishes
- 1 chicken cut into four pieces
- 4 tablespoons olive oil
- 2 tablespoons flour
- 2 bay leaves
- 4 shallots, peeled and sliced
- 1 cup white wine
- 3 tablespoons Dijon mustard
- 3 tablespoons mustard seeds
- 2 cups chicken stock
- 1 teaspoon salt plus salt to rub on chicken
- 1 bunch radishes, cut in half with leaves left on
- Salt to taste
- Heat half of the olive oil in a large skillet at medium high heat.
- Rub the chicken with salt and dredge in flour before cooking, skin side down, turning when chicken is brown so that both sides are browned. Set aside chicken.
- Add 2 more tablespoons of olive oil, shallots and bay leaves. Cover and simmer for ten minutes
- Add white wine and chicken stock and bring to a low boil. Return chicken to pan, stir in mustard and mustard seeds, and reduce to simmer for 35 minutes.
- Wash radishes and drain them.
- Add radishes, with greens attached, to the chicken, cover and cook for another 7-9 minutes until radishes are tender. Serve with rice.