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
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!