milk-braised dijon chicken

When I decided to cook this dish, I was sure about three things.

1. Chicken that has been braised in milk is delicious! 

2. Dijon mustard and chicken is one flavor combination that totally works.

3. By using my Le Creuset French oven to braise the chicken, the result will be a chicken that is evenly cooked and yet will remain succulent.

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The first time I was told that I could braise meat in milk, I was totally grossed out. I had this idea that I was going to be eating some strange milk-flavored meat.

The truth is that when meat is braised in milk, you do not taste the milk at all. The milk tenderizes the meat and turns into a creamy sauce that is totally delicious! 

Just try cooking this and you will see exactly what I mean.

I made this into a one-pot meal by adding some shallots, mushrooms and baby potatoes. Of course you can choose to cook only the chicken but I take every opportunity to not have to do too much cooking for one meal! Since this is one pot that can easily accommodate the vegetables, they all went in with the chicken!

Speaking of cooking pots, my favorite, without a doubt, is this Le Creuset 24cm French oven. It is the prefect size whether you are cooking for 2 or 8, or even more if you are dishing out smaller portions! In addition, it is also big enough to fit a chicken and vegetables for a roast dinner or casserole dish.

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What I also love about this pot is the fact that I can use it on the induction cooker or stove, as well as the oven. A lot of the time, I cook one-pot meals and it is great when everything can be par-cooked in the pot and the same pot can be placed in the oven for the food to continue cooking. This greatly frees up a lot of my time!

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Let me show you how to very easily cook a meal for a family of 4!.

Heat some olive oil in the Le Creuset French Oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil.

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Leave the chicken alone and let it cook. When the chicken is ready to be turned, the skin will be released from the bottom of the pan. So don’t poke at it or scrape at it. Have patience! 

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Once the chicken is ready, turn it over and brown the other side.

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While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder. You can also choose to use only Dijon mustard but I like the texture of the whole grain mustard. It may seem like a lot of mustard has been added but don’t worry, it all comes together to form a delicious sauce and it is not overly mustard-y. Add low-sodium chicken stock and mix. If you can’t find low-sodium chicken stock, mix 50% salted chicken stock with 50% water.

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Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot.

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Add marjoram (or thyme), fennel seeds and lemon zest.

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 Add the mushrooms. Cook the chicken, uncovered, at 200Β°C for 30 minutes.

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Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender.

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Serve immediately.

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It is amazing how tender the chicken is. And the sauce is to die for!

So, so yummy.

MMMMMMMMM πŸ™‚

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 Date: Friday 21 April 2017

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Date: Saturday 24 June 2017

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Milk-Braised Dijon Chicken
Serves 4
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Ingredients
  1. 1 chicken (about 1.5kg), rinsed and patted dry
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon black pepper
  4. 1/4 cup (70g) Dijon mustard
  5. 1/4 cup (70g) whole grain Dijon mustard
  6. 2 teaspoons mustard powder
  7. 4 cloves garlic, minced
  8. 1 1/2 cups (360ml) milk
  9. 3/4 cup (180ml) low-sodium chicken stock
  10. 1 teaspoon fennel seeds
  11. zest of 1 lemon
  12. 6 sprigs marjoram (or thyme)
  13. 125g brown mushrooms
  14. 5 shallots
  15. 8-10 baby potatoes
Instructions
  1. Heat some olive oil in the Le Creuset French Oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil.
  2. Once the chicken is ready, turn it over and brown the other side.
  3. While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder.
  4. Add low-sodium chicken stock and mix. If you can’t find low-sodium chicken stock, mix 50% salted chicken stock with 50% water.
  5. Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot.
  6. Add marjoram, fennel seeds and lemon zest.
  7. Add the mushrooms. Cook the chicken, uncovered, at 200Β°C for 30 minutes.
  8. Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender.
Adapted from donnahay
Adapted from donnahay
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 Disclaimer: While this post was brought to you by Le Creuset, The Domestic Goddess Wannabe uses her Le Creuset Fench ovens on a very regular basis and hopes that you too, will discover the beauty of cooking with Le Creuset products!




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