{"id":1571,"date":"2019-10-18T11:10:41","date_gmt":"2019-10-18T11:10:41","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=1571"},"modified":"2019-10-18T11:10:41","modified_gmt":"2019-10-18T11:10:41","slug":"chicken-fricassee-with-dijon-mustard-vinegar-and-fresh-thyme","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/chicken-fricassee-with-dijon-mustard-vinegar-and-fresh-thyme\/","title":{"rendered":"Chicken fricass\u00e9e with Dijon mustard, vinegar and fresh thyme"},"content":{"rendered":"<p><strong>Serves 3-4:<\/strong><\/p>\n<ul>\n<li>4 chicken legs cut into drumsticks and thighs, leave the skin on<\/li>\n<li>1 tablespoon of Dijon mustard<\/li>\n<li>2 -3 tablespoons of red wine vinegar<\/li>\n<li>4 garlic cloves, peeled and crushed<\/li>\n<li>120 ml of white wine<\/li>\n<li>leaves picked from 2-3 sprigs of thyme<\/li>\n<li>1 large tomato, chopped<\/li>\n<li>grated zest of half a lemon<\/li>\n<li>olive oil<\/li>\n<li>pinch of sugar<\/li>\n<li>salt<span class=\"Apple-converted-space\">\u00a0<\/span><\/li>\n<li>pepper<\/li>\n<li>fresh parsley for garnish<\/li>\n<\/ul>\n<p><strong>For the marinade:<\/strong><\/p>\n<ul>\n<li>3 cloves of garlic, peeled and sliced<\/li>\n<li>2 thyme sprigs, leaves picked<\/li>\n<li>grated zest of half a lemon<\/li>\n<li>1 tablespoon of olive oil<\/li>\n<\/ul>\n<p>*You can always use fresh rosemary instead of thyme if you wish to do so.<\/p>\n<p>In a bowl mix all the ingredients for the marinade and coat the chicken with it. Leave to marinate for<span class=\"Apple-converted-space\">\u00a0 <\/span>a minimum of 3 hours or even overnight.<\/p>\n<p>On a medium to high heat, in a large casserole, fry the chicken pieces (remove any garlic and thyme leaves after marinating) in the olive oil. Allow 5-7 minutes for each side until golden brown. Season with some salt and pepper.<span class=\"Apple-converted-space\">\u00a0<\/span><\/p>\n<p>Pour in the white wine and boil until it has reduced. Now add the garlic, tomato, lemon zest and sprinkle the chicken with the thyme leaves.<\/p>\n<p>In a cup mix the mustard with vinegar and a pinch of sugar. Pour the mixture over the chicken.<\/p>\n<p>Cover the casserole and transfer to the preheated oven at 160 C and bake for around 60 minutes. An organic chicken will take a bit longer to bake until it almost falls apart because the meat is tougher. The cooking liquid shouldn\u2019t boil but gently simmer instead.<\/p>\n<p>Baste the chicken thighs and drumsticks from time to time to make sure that they are all lovely, moist and tender.<\/p>\n<p>If you wish to crisp up the chicken skin, take the lid off for the last 10 minutes of baking.<\/p>\n<p>Serve with<a href=\"https:\/\/www.haimangiato.com\/2018\/11\/11\/potato-puree\/\" target=\"_blank\" rel=\"noopener\"> a creamy potato pur\u00e8e<\/a> and <a href=\"https:\/\/www.haimangiato.com\/2018\/11\/11\/ratatouille\/\" target=\"_blank\" rel=\"noopener\">ratatouille.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 3-4: 4 chicken legs cut into drumsticks and thighs, leave the skin on 1 tablespoon of Dijon mustard 2 -3 tablespoons of red wine vinegar 4 garlic cloves, peeled and crushed 120 ml of white wine leaves picked from 2-3 sprigs of thyme 1 large tomato, chopped grated zest of half a lemon olive &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/chicken-fricassee-with-dijon-mustard-vinegar-and-fresh-thyme\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken fricass\u00e9e with Dijon mustard, vinegar and fresh thyme&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1572,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[31,32],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1571"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=1571"}],"version-history":[{"count":0,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/1571\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/1572"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=1571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=1571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=1571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}