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Chicken Dijonnaise

This dish is one of my favourite food temptations, and one of the first dishes to appear on Consuming Passions.

Despite having quite a lot of Dijon mustard in it, this dish will not finish up with an overpowering mustard flavour. And you won't need to add salt.

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Pat chicken pieces dry with kitchen paper and brown in frying pan with the olive oil.
Flambé with the brandy.
Remove from pan.
Add wine, peeled and crushed garlic, Dijon mustard, pepper, chicken stock and thyme to the pan.
Mix well and reduce by half.
Replace chicken in pan. Cover and leave to simmer over very low heat for 35-40 minutes.
Remove the thyme and serve topped with shallots and a sprig of thyme.
Tip: When flambéing, it is a good idea to warm the alcohol before pouring it into the pan.
Then have a lighted match in one hand and the brandy container in the other.
Pour the brandy over the meat and touch the flame to the vapour.
WARNING: This procedure is not recommended for kitchens with low ceilings.