frenchutama· 4 servings
Ayam Saus Mostarda dan Pir
Chicken with Mustard and Pears
Ingredients
- 1.5 kg chicken thighs and drumsticks, bone-in, skin-on
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 firm pears (Conference or Williams), peeled, cored, quartered
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 150 ml dry white wine
- 200 ml chicken stock
- 200 ml crème fraîche
- 2 tbsp butter
- 1 tbsp neutral oil
- 3 sprigs fresh thyme
- 1 tbsp fresh tarragon, chopped
- Salt and black pepper to taste
Instructions
- 1Pat chicken dry, season generously with salt and pepper.
- 2Heat oil and 1 tbsp butter in a heavy Dutch oven over medium-high heat. Brown chicken pieces in batches, skin-side down first, until golden, about 5 minutes per side. Remove and set aside.
- 3Reduce heat to medium. Add remaining butter, then sauté shallots until translucent, 2-3 minutes. Add garlic, cook 30 seconds.
- 4Deglaze with white wine, scraping up fond. Simmer until reduced by half, 3-4 minutes.
- 5Return chicken to pot, skin-side up. Add stock and thyme sprigs. Bring to gentle simmer, cover, and cook 25 minutes.
- 6Meanwhile, toss pear quarters with a pinch of salt. In a separate pan, sear pears in a knob of butter until caramelized, 2-3 minutes per side. Set aside.
- 7Remove chicken from pot. Discard thyme. Stir both mustards and crème fraîche into sauce. Simmer 2 minutes to thicken slightly.
- 8Return chicken and pears to sauce. Warm through 2 minutes. Stir in tarragon. Adjust seasoning.
- 9Serve chicken with pears and sauce spooned over, accompanied by steamed potatoes or rice.
Source: llm-generated