I have been exploring more dishes from other cuisines relevant to Mauritian influences and with French being one of them, I recently did a pop up on the weekend (Flavour Expats) cooking alongside two ex Ritz chefs. It was a learning curve to say the least, seeing dishes like Rum Baba pop up on their menu which is a popular Mauritian dessert.

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This French inspired dish I tried my hand at making using Maille wholegrain mustard instead of dijon, that it traditionally calls for, is a Braised Mustard Chicken recipe taken and adapted from Saveur magazine.

The use of wholegrain added a fantastic level of texture to the braising liquid with the wine, don’t forget to add in the tarragon at the end, it adds an aniseed freshness that brings the dish to life.

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I revel in one pot slow cooked dishes, being able to combine spices and ingredients to create something wonderful that once you lift that lid to a surprise of smells wafting from the pot it is a comforting moment. They are great for sharing and watching everyone dig into it. I’ve been making one pot dishes more regularly recently, probably the fact that we have been without a boiler and hot water for a couple of weeks, opting for the one pot wonder dish certainly minimalises washing up!

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INGREDIENTS 4-6people

2 tbsp. olive oil

8 chicken thighs

2 chicken stock cubes in a cup of water

8 shallots, halved lengthwise and thinly sliced

4 cloves garlic, thinly sliced

1 cup dry white wine

2tbsp whole grain mustard

1 tbsp. finely chopped thyme

2 tbsp. roughly chopped tarragon, for garnish

INSTRUCTIONS

1. Heat oven to Gas Mark 5.  Heat oil in a saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken to brown the skin on both sides till golden brown colour, then take out and set aside.

2. In the same pot add shallots and garlic let this cook, stirring occasionally, until golden, 3 minutes. Add in the wine, stock, mustard, and thyme.  Return chicken to the pan cover with a tight fitting lid, and transfer to the oven.

3. Bake until chicken is cooked through, about 20 minutes, or until chicken is cooked throughout.

4. Transfer chicken to a serving platter and keep warm. Return pan to stove and reduce sauce by half, 8­-10 minutes. Spoon sauce over chicken; garnish with tarragon.

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I served this dish a little unorthodox with roasted cherry tomato cous cous and a dressed salad using Maille’s black olive vinaigrette. For more recipes with mustard check out Great British Chefs. 

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