Saturday, January 26, 2013
Chicken Braised in Broth, Sour Cream, and Mustard
This dish did not come from a formal recipe. It came from my head as I went along. It had occurred to me that a chicken braised in broth, mustard, and sour cream might be good, and I was right. Even Dippity Dog, my beagle can see that.
I took 6 chicken drumsticks and browned them in a butter-olive oil mixture in my cast iron Dutch oven. I browned them on both sides, then took them off the heat, for they were headed for the oven. I peeled and chopped into chunks 3 carrots and 3 gold potatoes. I put them in with the chicken. And in went 4 cloves of garlic as well.
In a bowl I mixed 1/4 cup of heavy cream, a 1/2 cup of chicken broth, 3 heaping tablespoons of sour cream, and an over sized tablespoon of grainy style Dijon mustard. I also sprinkled on a few shakes of Herbs de Provence. I did not salt, as sour cream and mustard had enough savor already. I whisked all this, then poured it over the chicken and vegetables. I covered the dutch oven with foil, then put the lid on tightly.
Into a 275 degree oven it went for one hour. At the hour mark I pulled it out, turned the chicken drumsticks, and set it back in for another hour. When it came out, the meat was falling off the bone in a most enticing way. A fine one pot dish to feed three or four-
A note- I think winter cooking is hearty cooking, which is why I use butter and the various creams. I do not apologize for it. And if there was ever a winter day, yesterday was it in this city. 32 degrees and a frigid rain. Weather not fit for woman or beagle!