Chicken in Brandy & Mustard Sauce

I am beginning to take an interest in French food. It was cold outside today so wanted something hearty and warming. I found a lovely recipe for rabbit in mustard sauce but on visiting the butcher was disappointed to discover that they’d all gone, so instead I bought some good quality grain fed chicken supremes instead. I modified the original recipe to include brandy instead of white wine and the end result was magnificent. The sauce has a hint of sweetness but enough depth to satisfy the palette. It was really rather good!

RECIPE (Serves 4):

INGREDIENTS:
2 tablespoons olive oil
4 grain fed free-range chicken breasts (skin on)
2 onions (halved and sliced)
2 tablespoons diced pancetta (or bacon)
2 tablespoons plain flour
1 teaspoon fresh thyme
1/2 cup brandy
300ml chicken stock
salt & pepper
1/2 cup cream
2 tablespoons dijon mustard

DIRECTIONS:
Season each chicken breast on both sides with salt & pepper and set aside. Heat a large flame-proof casserole pan on the stove with the olive oil. Place the 4 chicken breasts, skin side down for 4 minutes until browned turn over and cook for a further 4 minutes. Remove from the pan. Add the onions and pancetta to the pan and saute for 5 minutes. Sprinkle over the flour and thyme and stir well. Pour in the brandy, let sizzle briefly then pour over the chicken stock. Stir well and bring to a simmer. Return the chicken to the pan, skin side up and cover with a little sauce. Put on the lid and place in oven. Cook for 1 1/2 hours. Remove from the oven, gently take out the chicken. Stir in the cream and mustard and adjust the salt & pepper if you see fit. Return the chicken and you’re done!

SERVING:
Serve with some creamy mashed potato and vegetables. Make sure you have plenty of bread to soak up the delicious sauce!

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