Amazing Mustard Chicken
Braised, Chicken
Ingredients
For the Chicken:
8 Chicken Thighs and leggs, bone-in, skin-off
2 cups Approx. All-Purpose Flour
3 tablespoons Smoked Paprika
Salt and Pepper, to taste
8 slices Bacon, diced
1 ½ cups Onion, chopped
3 cups Mushrooms, quartered
½ Red Bell Pepper, cut into short julienne
1 tablespoon Garlic, minced
1 teaspoon Onion Salt
1 tablespoon Ginger, freshly grated
3 cups Chicken Stock
2 cups White Wine
2 tablespoons Tarragon, fresh, chopped
¼ cup Cream
2 tablespoons Grainy Mustard
2 cups Spinach Leaves
For the Pearl Couscous:
2 cups Pearl Couscous
1 tablespoon Butter
1 tablespoon Olive Oil
2 tablespoons Shallots, finely chopped
½ cup Red Bell Pepper, finely diced
1 tablespoon Garlic, minced
Salt and Pepper, to taste
2 tablespoons Fresh Parsley, chopped
Directions
Prepare the Chicken:
Season chicken thighs with salt, pepper. Dredge in flour mixed with smoked paprika, salt, and pepper.
In a frying pan large enough to brown all the chicken pieces. Add a couple spoons of olive oil and when hot, add the dredge chicken and sauté until light golden brown and reserve to add to the Dutch Oven.
In a Dutch Oven or a large pot, cook the bacon over medium to low heat until the bacon release some of the fat add the onion and sauté until translucent.
Stir in mushrooms add salt on top of the mushrooms to help release their water and cook until they start to lose their moisture. Add red bell pepper and garlic. Cook until fragrant.
Stir in ginger and tarragon, then deglaze the pan with white wine, allowing it to reduce by half (this could take 5 to 7 minutes).
Add the reserve chicken and chicken stock until the chicken is nearly covered. Bring to a boil, then reduce to a low simmer and cook for about 35 to 40 minutes or until chicken is almost cooked through.
If the sauce is too thin, a little flour can be whisked in to thicken. Add cream and mustard and spinach. Stir well and let simmer another 15 minutes until the chicken is cooked through and the sauce thickens.
Prepare the Pearl Couscous:
Cook pearl couscous according to package instructions until al dente, then drain.
In a fry pan, heat butter and olive oil over medium heat. Sauté shallots and red bell pepper until soft.
Add garlic and cook for an additional minute. Stir in the cooked couscous and parsley. Season with salt and pepper to taste.
Serve the couscous as a bed for the chicken and sauce.
Plate the couscous first, then top with the chicken thighs. Spoon the mustard sauce over the chicken. Garnish with a sprig of tarragon for a fresh, herby finish.