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KotW: Chicken in Mustard, Capers and Garlic September 17, 2008

Posted by schizodigestive in chicken, herbs & spices, Kip of the Week.

A quite French recipe with a tip of the hat to Jacques Pépin, but more forceful seasoning, Kip-style. If I did want some crunch in this dish I might coat the chicken pieces with panko breadcrumbs, but I’ll leave it to you to try that.

2 tablespoons oil and 1 tablespoon butter
3 chicken breasts and 6 chicken thighs, boned and skinned
4-6 cloves garlic
1 tablespoon capers
1/2 teaspoon freshly ground black pepper
2 bay leaves
1/2 cup Dijon-style mustard
3 cups white wine
1 1/2 cups Sherry or Madeira
1 1/2 cups water ]

Heat butter and oil in each of two 12″ pans over medium heat, using more in the pan for the white meat than the pan for the dark. Sprinkle the meat with the pepper. When the fat is hot, add the chicken pieces and one bay leaf to each pan.

Brown the pieces approximately 3 to 5 minutes on each side. Watch your heat; you want pan juices the color of butterscotch sauce. Meanwhile crush and skin the garlic, rinse the capers and press them dry. Mince the capers and garlic together.

When the chicken pieces have a good brown coat, combine them into one pan and keep them warm. In the empty pan, saute the garlic and capers; careful not to burn them! but let them brown lightly till you can barely resist eating them out of the pan, scraping the mass around with a spatula rather than a spoon so that you loosen the pan juices. Add the mustard and work it in. Add half the wine and stir to a thin smooth sauce, heating to a simmer.

Transfer the chicken pieces to the pan with the sauce. Deglaze the empty pan with the other half of the wine, scrape, and add it to the chicken. Discard the bay leaves.

Simmer covered for 10 minutes, uncover and simmer for 5 to 10 minutes longer, till the sauce is glossy and showing all its alluring green and brown bits. Voilà.

© /KC September 2008



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