CHICKEN WITH MUSTARD, PEAS AND SPINACH

 

 

 This succulent sauce made with whole-grain mustard, cream and tarragon adds a touch of French cuisine to these tender pieces of chicken! Enjoy with a Pouilly-Fuisse from Burgundy!

 

Preparation: 30 min; cooking time: 45 min.

Serving 4

 

8 chicken drumsticks

2 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, minced

1 ½ cup chicken bouillon

3 tbsp whole-grain mustard

3 tbsp sour cream

1 tbsp fresh tarragon, chopped

1 tsp coriander seeds, toasted and crushed

1 bag fresh spinach (10 oz)

1 bag frozen baby sweet peas (14.4 oz)

1 big shallot, finely chopped

Salt and pepper

 

Season the chicken with salt and pepper. Put 1 ½ tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook all sides until golden brown, about 10 minutes. Add the onion and cook 3 minutes. Add the garlic and cook 1 minute. Add the crushed coriander and the chicken bouillon. Bring to a boil. Cover, reduce the heat to medium-low and cook 15 minutes.

Transfer the chicken to a platter and cover with aluminum foil to keep it warm.

In a small bowl, combine the mustard with the sour cream and tarragon. Whisk the mixture into the skillet and simmer the sauce until thickened, about 5 minutes. Season the preparation with salt and pepper.

Return the chicken to the skillet and cook 3 more minutes, turning to coat with the sauce.

Cook the spinach in a large frying pan, about 2-3 minutes, until warm. Season with salt and pepper.

Pour 1 cup of water and the frozen peas in a medium saucepan. Bring to a boil, reduce the heat to medium-low, cover and cook 5 minutes. Drain. Transfer the peas into a bowl. In the same saucepan, heat ½ tbsp olive oil and add the shallot. Cook 3 minutes or until golden. Add the peas and season with salt and pepper. Cook 1 minute.

Serve the chicken with the sauce over spinach and peas.

 

Bon Appétit!