frenchutama· 4 servings

Ayam Saus Mostar dan Anggur

Name: Ayam Saus Mostar dan Anggur
Cuisine: french
Ingredients: 1.5 kg chicken thighs and drumsticks, bone-in, skin-on; 2 tbsp Dijon mustard; 1 tbsp whole-grain mustard; 300 g white seedless grapes, halved; 200 ml dry white wine; 200 ml chicken stock; 200 ml crème fraîche; 2 shallots, finely chopped; 2 cloves garlic, minced; 2 tbsp butter; 1 tbsp olive oil; 2 sprigs fresh tarragon, leaves chopped; 1 sprig fresh thyme; Salt and black pepper to taste

Chicken with Mustard and Grapes

Ingredients

1.5 kg chicken thighs and drumsticks, bone-in, skin-on
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
300 g white seedless grapes, halved
200 ml dry white wine
200 ml chicken stock
200 ml crème fraîche
2 shallots, finely chopped
2 cloves garlic, minced
2 tbsp butter
1 tbsp olive oil
2 sprigs fresh tarragon, leaves chopped
1 sprig fresh thyme
Salt and black pepper to taste

Instructions

1Pat chicken dry, season generously with salt and pepper.
2Heat butter and olive oil in a large heavy-bottomed pot over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 8 minutes per batch. Remove and set aside.
3Reduce heat to medium. Add shallots and garlic, sauté until translucent, 2-3 minutes.
4Deglaze with white wine, scraping up browned bits. Simmer until reduced by half, 3-4 minutes.
5Return chicken to pot. Add chicken stock, thyme sprig, and bring to a gentle simmer. Cover and cook 25 minutes.
6In a small bowl, whisk together Dijon, whole-grain mustard, and crème fraîche until smooth.
7Remove chicken to a plate. Discard thyme sprig. Stir mustard-cream mixture into sauce, simmer 2 minutes until thickened.
8Return chicken to pot with any juices. Add grapes and tarragon. Simmer uncovered 5 minutes until grapes are heated through but still hold shape.
9Adjust seasoning with salt and pepper. Serve hot with crusty bread or rice.

Source: llm-generated