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Chicken with Wine & Mustard Recipe

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This recipe for Chicken with Wine & Mustard, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Bilan Albuquerque NM
Added: Friday, August 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 whole frying chicken
2 tbsp peanut oil
2 large garlic cloves, peeled and sliced thin
2 tbsp chopped shallots (or red onion)
1/2 c dry white wine (more may be needed)
1 cup leeks, chopped
salt and pepper to taste
3 tbsp Dijon or Grey Poupon mustard
1/4 c whipping cream, unsweetened, unwhipped

Directions:
Directions:
Chop boned chicken to bite sizes (1 to 1 1/2"), heat large frying pan. Fry chicken in oil, stirring to brown. Remove chicken discard oil, put in fresh oil and cook garlic and shallots briefly. Add white wine and chicken, cook covered for 15 minutes, then add leeks (to prepare leeks: chop white part of stalk into 2-inch lengths, slice in half vetically, separate, wash and drain), cooking briefly, add salt and pepper, cover and cook for a couple more minutes. Mix mustard and cream, toss with chicken and serve. Serves: 4-5

CREDIT: In Jeff Smith's "Cooking with Wine" he hacks this chicken into small pieces with the bone in to aid quick cooking. Its an option! Boneless is better. Mike

Number Of Servings:
Number Of Servings:
4-5

 

 

 

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