frenchutama· 4 porsi
Ayam Saus Mostar dan Apel
Chicken with Mustard and Apples
Bahan
- 1.5 kg chicken thighs and drumsticks, bone-in skin-on
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 large apples (Golden Delicious or Reinette), peeled, cored, cut into 8 wedges each
- 2 shallots, finely minced
- 200 ml dry white wine (Muscadet or Chablis)
- 250 ml chicken stock, low-sodium
- 200 ml crème fraîche épaisse
- 3 tbsp unsalted butter, divided
- 1 tbsp neutral oil
- 4 sprigs fresh thyme
- 1 tbsp fresh tarragon, chopped
- Salt and freshly ground white pepper
Cara Membuat
- 1Pat chicken dry, season generously with salt and white pepper. Mix both mustards, coat chicken pieces evenly, refrigerate 30 minutes.
- 2Heat oil and 1 tbsp butter in a heavy cocotte over medium-high heat. Brown chicken skin-side down 5 minutes until golden, flip 3 minutes. Remove and set aside.
- 3Reduce heat to medium, add shallots and thyme, sweat 2 minutes without color. Add apple wedges, sauté 2 minutes until edges caramelize.
- 4Deglaze with white wine, scraping fond, reduce by half, 3 minutes. Return chicken skin-side up, pour in stock, bring to gentle simmer.
- 5Cover, reduce heat to low, braise 35 minutes until chicken is tender. Transfer chicken and apples to warm plate, keep covered.
- 6Increase heat to medium-high, reduce cooking liquid by one-third, 5 minutes. Lower heat, whisk in crème fraîche, simmer 2 minutes — do not boil.
- 7Finish sauce with remaining 2 tbsp butter, whisking until glossy. Stir in tarragon, adjust seasoning.
- 8Return chicken and apples to sauce, warm through 2 minutes. Serve immediately with steamed potatoes or buttered tagliatelle.
Sumber: llm-generated