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2006-10-09 * The Beach, and yet more Chicken
As a counterpoint to the summery weather of the weekend, my mother-in-law sent us a wonderful sign of fall back East I have heard tell that not one but two of my near-and-dears have made or plan to make the Lentil Stew recipe I posted a little while back. Yay! Since I know one of my other favorite people will be making a roast chicken soon, I'll share a recipe for chicken in mustard sauce that I used for the dark meat leftovers of my recent roast chicken. I do not like the dark meat, and neither does Moondoggie, but put it in a tasty sauce over rice and I'll slurp it right down. This sauce is based entirely on my mother's creamed chicken and chicken curry recipes. Here goes! Chicken in Mustard Sauce Melt butter over medium heat in large pot (dutch oven would work, so would a soup pot). Add shallots and cook, stirring, until they soften a bit (3-5 mins). Add white wine and allow to reduce for about 2 minutes. Add mustard and stir everything together for about 1 minute. Add flour and stir (or whisk) until everything is blended and smooth. Add chicken broth a bit at a time (about 1/4 cup for each addition), stirring well between additions to incorporate. When all of the chicken broth is in the pot, bring mixture to a low boil. Allow it to thicken slightly (stirring often), then add milk, also a bit at a time, stirring between additions. Keep stirring until the sauce reaches a moderate thickness (this takes longer than you'd think! i didn't time it, but you want the sauce to coat your spoon and for your spoon to leave a trail when you scrape the bottom of the pan). When you are almost satisfied with the thickness of the sauce, add the chicken and continue to stir until the chicken is heated through, 7-10 minutes. Serve over noodles or rice-- yum!
reading: Search The Shadows by Barbara Michaels |
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