700g chicken thigh fillets, cut in half then into 1cm pieces
¾ tsp cooking salt
½ tsp black pepper
3 tbsp unsalted butter
1 brown onion, sliced
2 garlic cloves, finely chopped
2 tsp fresh thyme leaves
cup (80ml) white wine (optional)
3 tbsp plain flour
1½ cup chicken stock, salt reduced
4 tbsp Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
3 tbsp thickened cream
Method
Step 1
Season the chicken pieces with salt and pepper and set aside.
Step 2
Melt the butter in large (30cm) non-stick pan or large heavy-based pot over high heat until it starts foaming.
Step 3
Cook onion for 2 minutes. Add garlic and thyme, and cook for 1 minute.
Step 4
Add the seasoned chicken and cook until changes from pink to white (about 3 minutes). Keep stirring so it doesnt become watery (see note).
Step 5
Add wine, if using, and simmer rapidly until it mostly reduces and the winey smell is gone.
Step 6
Stir in the flour and cook for 1 minute. Pour in the chicken stock while stirring (the flour stuck on the chicken will dissolve into the liquid and thicken the sauce as it continues to cook).
Step 7
Add the mustard, honey and vinegar. Bring to a simmer, stirring, and simmer on medium heat for 5 minutes until the sauce thickens to a syrupy consistency. Stir in the cream then serve over mash, rice or small pasta (risoni, small macaroni, ditalini or everybodys favourite, alphabet pasta).0
I shall be in Echuca in about six weeks so I'll pick up a copy of her book from BigW then.
PS. It amuses me that the above recipe calls for 3/4 teasp salt and subsequently reduced salt chicken stock.
I agree re the salt mike, as well as salt reduced stock, this recipe along with many others call for unsalted butter!!! I never bother, however I do use regular butter, as the old saying goes "butter makes it better"
