the Little Cellar Rat had a tidy up the winery this past week. The result? Coming across some 1/2 bottles of 15 yr old dry white, just. the ticket for using in seafood and chicken dishes
He’s her chicken recipe for using a dry white. Squisito!
Chicken with Lemon, Mustard and Capers
- 4-6 chicken thighs, ( bone in, skin on)
- zest of one lemon + squeeze of juice
- garlic to your liking
- dry white wine
- chilli flakes
- chicken stock
- a heaped generous teaspoon American Mild Mustard or Seeded Mustard
- 1 dessertspoon cream (pouring or Sour Light)
Remove most of skin from chicken, cut into 3 or 4 pieces removing meat from the bone (Set bones aside to use for stock or discard as they won’t be used)
Decide on size of pan to suit as cooking will take place in it.
Use oil of choice and add pieces one at a time to brown.
Add garlic (I used minced) when browning done and chicken looks ½ cooked.
Add white wine, lemon zest, chilli flakes, pepper, chicken stock (1 teaspoon chicken sock + water is ok) squeeze lemon juice. Put lid on, turn heat down and allow chicken to finish cooking.
When chicken is cooked, turn heat down, add mustard, capers and cream. Taste, adjust seasoning.
See with steamed green beans + jacket potato.