Chicken With Mustard And Wine Sauce
|Whole frying chicken||1|
|Peanut oil||2 Tablespoon|
|Garlic cloves||2 Large, peeled and sliced thin|
|Chopped shallots||2 Tablespoon (May Substitute Red Onion)|
|Dry white wine||1⁄2 Cup (8 tbs) (More May Be Needed)|
|Leeks||1 Cup (16 tbs), sliced into 2-inch lengths, washed and drained|
|Dijon mustard||3 Tablespoon|
|Whipping cream||1⁄4 Cup (4 tbs) (Unsweetened And Unwhipped, Or Mock Cream)|
Hack the chicken, i.e,cut it into serving pieces.
Use a cleaver and have the pieces no larger than 2 inches square.
Heat a large frying pan or wok and add the oil.
Saute the chicken pieces over high heat, stirring as you cook, until they are browned.
Remove the chicken from the wok; drain the oil and discard.
Saute the garlic and shallots or red onion in the pan for a minute.
Add the white wine and the chicken.
Cover and simmer until the chicken is tender, about 15 minutes.
Increase heat to high.
Add the leeks.
Toss and cook for a moment.
Add salt and pepper to taste.
Cover and cook over medium heat for 3 minutes.
Add the mustard and cream.
Toss and serve.
You may need to add more wine if the sauce is too thick.
Try this with Ravioli with Vegetable Sauce, and a green salad with Burgundy and Herb Dressing.