This is a basic recipe that can be varied to suit available ingredients and personal tastes. I’ve made it with Mendocino Mustard and lemon juice instead of wine. I’ve also substituted 2 tablespoons of white wine vinegar or raspberry vinegar for the wine. Other additions could include brandied or dried prunes, apricots, raisins, red peppers, pearl onions, apples, and, when you deserve a special treat, a little cream. It can be finished in the saute pan or in the oven as the recipe recommends.
2 T butter or oil
3 garlic cloves
1 chicken, skinned, cut into serving pieces
Salt and pepper
3/4 cup chicken stock
1/3 cup wine
1 T mustard
Fresh or dried herbs, such as tarragon, basil, Italian herb blend
Heat butter or oil in large frying pan. Add garlic cloves and chicken.
Brown chicken well on all sides and turn garlic often so it doesn’t burn.
Transfer chicken and garlic to an ovenproof casserole. Season chicken with salt and pepper.
Pour off fat in frying pan and deglaze pan with stock and wine. Stir in mustard and herb. Bring to a boil and reduce slightly. Pour over chicken.
Cover chicken with foil and bake in a preheated 350 degrees oven for 30 – 40 minutes.
Remove chicken from pan and keep it warm. Mash garlic cloves, combine with pan juices and pour into a saucepan to reduce, if desired.
Pour sauce over chicken.
Serves 4.
