Chicken braised with white wine and mustard
Lapin à la moutarde is the dish of braised rabbit that brought a tear to my mother’s eye, and also made her smile. She’d cry because she loved the rabbit that went to make the meal she was eating. She’d smile because lapin à la moutarde – rabbit braised with mustard, white wine and tarragon – is magical. This technique of braising or one-pot cooking can be adapted to suit any meat, and has a wonderful sauce that is herby and gently acidic. As rabbits are kept as pets, I thought it best to share my recipe for chicken braised with white wine and Dijon mustard. Any of your favourite herbs and vegetables can be added.
Serves 4-6 ✢ Prep 10 mins ✢ Cook 1 hr
sea salt and black pepper
4 chicken thighs and 4 drumsticks
½ white
