frenchutama· 4 servings
Ayam Saus Mostarda dan Ceri
Chicken with Mustard and Cherries
Ingredients
- 1.5 kg chicken thighs and drumsticks, bone-in, skin-on
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 300 g fresh cherries, pitted (or 250 g drained griottes)
- 200 ml dry white wine (Chablis or Sancerre)
- 200 ml chicken stock, low-sodium
- 200 ml crème fraîche épaisse
- 2 shallots, finely minced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp neutral oil
- 1 tbsp fresh tarragon, chopped
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
Instructions
- 1Pat chicken dry, season generously with salt and pepper. Mix both mustards, coat chicken pieces evenly, refrigerate 30 minutes.
- 2Heat oil and 1 tbsp butter in a large cocotte over medium-high heat. Brown chicken skin-side down 5-6 minutes until golden, flip and brown 3 minutes. Remove and set aside.
- 3Reduce heat to medium. Add shallots and remaining butter, sauté 2 minutes until translucent. Add garlic, cook 30 seconds.
- 4Deglaze with white wine, scraping up fond. Reduce by half, 3-4 minutes. Return chicken skin-side up, add stock and thyme.
- 5Cover and simmer gently 25 minutes until chicken is cooked through. Remove chicken, keep warm.
- 6Increase heat, reduce cooking liquid by one-third, 5 minutes. Stir in crème fraîche, simmer 2 minutes to thicken.
- 7Add cherries and tarragon, heat through 1-2 minutes. Adjust seasoning.
- 8Return chicken to sauce, spoon cherries over top. Serve immediately with pommes de terre vapeur or tagliatelles.
Source: llm-generated