Ingredients
- Serves 6-8Knob butter
- 6 chicken breasts
- 6 chicken thighs
- 100ml olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 glass white wine
- 150g tomato puree
- Few sprigs fresh thyme
- 1 bay leaf
- 200ml Dijon
- 100ml cream
- Salt and pepper
- Chopped parsley
Preheat oven to 180 degrees. In a heavy saucepan, sear the chicken pieces till they’re brown on all sides and set aside in a large gratin dish.
Then, in the same saucepan, sweat the onion in the olive oil and then add the garlic and cook for five minutes till soft. Add the wine and reduce the liquid by half over a medium heat.
Then reduce the heat right down and add the puree, thyme, bay leaf, mustard and cream, and stir well. Pour over the chicken pieces and bake in the oven for 40-50 minutes.
Serve in the gratin dish with lots of chopped parsley (see what I mean by 1970s?)
