Monday, April 18, 2011

Creamy Mustardy Chicken with Haricots Verts and Red Onions (and a Giveaway!)


First of all, here is one of my recipes for the ultimate one-pot meal. It's perfect for any weeknight when you're looking for something comforting and nutritious without spending hours in the kitchen. I love using creme fraiche and mustard to give flavour to the chicken. It's such an easy marinade and really helps to keep the chicken tender. Haricots verts also work wonderfully with this combination. I have a soft spot for haricots verts as they were one of the vegetables I ate the most growing up in Paris. My mom boils them in salted water and tosses them with minced garlic, good olive oil and sea salt. If you can't find haricots verts, you can definitely make this dish with regular green beans but I love the more delicate flavour and thin texture of haricots verts.

I also bring you a fabulous giveaway this week. Sterling Publishing is giving away a copy of Cristina Ferrare's Big Bowl of Love to one lucky Chocolate Shavings reader. Cristina Ferrare hosts a cooking show on Oprah's OWN network and is a New York Times best-selling author. Her cookbook includes many mouth-watering recipes like Short Ribs with Creamy Polenta, Mustard-crusted Salmon and Peach Crumble.

To enter the giveaway, leave a comment on this post or write a comment on Chocolate Shaving's facebook page and let me know what dishes you are most looking forward to trying this spring. You can write a comment on both and your name will be entered in the contest twice. The contest ends on April 28th at midnight and you must be a Canadian or American resident to enter. I will draw the winner at random. Good luck!



Creamy Mustardy Chicken with Haricots Verts and Red Onions
Serves 3-4

6 chicken drumsticks
1/2 large red onion cut into bite size pieces
200 grams of haricots verts
1/2 cup of creme fraiche
2 heaping tablespoons of grainy mustard
1/2 large lemon, juiced
2 garlic cloves, finely minced
Salt and freshly ground pepper

Preheat your oven to 375F. Heat a large cast iron pan on medium high heat. Pat the drumsticks dry and generously season with salt and pepper. Add a drizzle of vegetable oil to the pan and place the chicken, skin side down once the oil is hot. Leave the chicken to brown, untouched for 2-3 minutes. Turn the chicken skin-side up and remove the pan from the heat. Scatter the haricots verts and red onion around the chicken.

In a small bowl add the creme fraiche, grainy mustard, lemon and minced garlic. Stir and season with salt and pepper. Drizzle the sauce over the chicken and bake for 10-15 minutes or until the chicken is cooked through and the vegetables are just tender. Serve immediately. Enjoy!

23 comments:

Always Wright said...

I am going to try your Whole Wheat Dark Chocolate Shard Cookies. Also, the Gooey Butter Tarts look really yummy and I will bake them. Thanks for a wonderful blog.

Anonymous said...

I'm looking forward to making strawberry-vanilla bean jam this spring!

Sara said...

Oooops, I accidentally clicked anon on my last post, sorry! I'm the strawberry-vanilla bean gal. :)

*Just Fran* said...

This looks fabulous, and as a mustard lover, I think Hubs will gobble it up. Thanks for sharing.

Sarah said...

Your Roasted Tomato Mac and Cheese sounds heavenly! I really want to try it with some fresh, juicy tomatoes from the farmer's market!

Claudie said...

That is some nice crispness you've got on your chicken :) and with the contrasting purple and green colors of the onions and beans, I just love how this dish look. It is in fact a very comforting one!

Topher said...

Looking forward to orange and chocolate mousse. Thanks!

Chris M.

zekks at yahoo dot com

Elizabeth said...

I am looking forward to using fresh morrel mushrooms this spring! Oh,and I keep checking to see if the Rhubarb is growing, can't wait for that too!

Pat R said...

Short ribs and creamy polenta.....all the way!!!!!

Jennie said...

I always think of making lemon bars in the spring!

JuLo said...

I'd like to perfect my blueberry rhubarb pie!

Franci said...

I'm really looking forward to making the Roasted Tomatoes with Garlic-Infused Oil and Goat Cheese this spring!

Torviewtoronto said...

delicious combination of flavours

Cooking Rookie said...

I am looking forward to making macarons. Thanks!

p.s. love your site - such beautiful photos!

Stephanie nomoredietcoke@gmail.com said...

I want that cookbook! Pick me :) There is one dish that I look forward to tweaking this spring/summer and it's my couscous salad. With a protein, it's a meal all by itself. Thanks for the great recipe.

Linda Wagner - Nutrition to Invigorate Mind, Body & Spirit said...

Sangria!! I love experimenting will cocktails and creating healthier, sugar free versions that are still delicious! I've been dreaming about Sangria for a while now!!

Caroline @ chocolate and carrots said...

I'm looking forward to making beautiful fruit salads and caprese salad with fresh tomatoes from the garden! :)

caroline@chocolateandcarrots.com

moonsword said...

I'm hooked on fava beans so I'm eager to try recipes like Chickpea & Fava Bean Burgers with Cucumber Sauce, Fava Bean Fritters and Fettuccine with Fava Beans and Rosemary Almond Cream Sauce...yummm!

elle marie said...

What a splendid looking dish! I lover runner beans! They make the dish pop with color!!

Amanda Thompson said...

Oh wow, that looks fantastic!! I can't wait to try it....


adb6{at}humboldt{dot}edu

Betty Martha said...

because I am a HUGE fan of the scone and went googling around for some unique ones, I happen to pop in and see your barley, strawberry ones...I, WILL, be trying those when I get out picking my berries!

Esme said...

On a cool day it would be roasted tomatoe mac and cheese.

Esme said...

On a cool day it would be roasted tomatoe mac and cheese.

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