Chicken in Dill Mustard sauce
This week I’ve had another go at a recipe using chicken breasts. I seem to cook with them once or twice a week so its good to try out some new recipes. Once again this is an Epicurious recipe, and I halved the ingredients below as I was only cooking for two people.
Ingredients (for 4 people):
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs (2 lb total)
3 tablespoons vegetable oil
3/4 cup chopped shallots (2 large)
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain or coarse-grain mustard
1/4 cup chopped fresh dill
The method can be found here.
As always I made some adjustments to the ingredients, although I followed the method fairly closely. I used chicken breasts not leg pieces, I had red wine open so I used that instead of white, I used some chopped onion instead of shallots, and I used dried dill not fresh.
As always I used an oil spray and not actual oil. This did not turn out very well as my rather cheap frying pan seems to have lost a lot of its non-stickness. I think I need to get a new one. I spent a lot of time scraping the stuff off the bottom of the pan.
I wasn’t particularly impressed with this recipe. I suppose it might have been better with white wine, but I could barely taste the dill, and the bit I could taste, I wasn’t really sure that the flavour went with the chicken. I much prefer dill with salmon. I probably wont bother to do this recipe again. It was pleasant but nothing special.
