Mustard-baked Chicken
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 2 large Chicken legs (each cut into 3 pieces)
- 2 Tbsps black Mustard seed (lightly crushed)
- 1 tsp black peppercorns (lightly crushed)
- 2 carrots (peeled and cut into batons)
- 2 Red onions (cut into wedges)
- 1 Fennel bulb (trimmed and cut into wedges)
- 8 sprigs thyme
- 1 cup white wine
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Bowl, 1 Fork, 1 Teaspoon, 1 kleine Casserole dish
Preparation steps
1.
Heat the oven to 200°C (180º fan) 400ºF, gas 6.
2.
Heat the oil in a large skillet and brown the chicken pieces on all sides then transfer them to an ovenproof dish.
3.
Return the skillet to the heat and add the mustard seeds and peppercorns. Cook over a high heat for 1 minutes then drizzle over the chicken pieces.
4.
Tuck the carrots, onions and fennel wedges around the meat with the thyme sprigs, pour over the wine and cover with kitchen foil.
5.
Roast in the oven for 20 minutes, basting once, then remove the foil, baste once more and return the dish to the oven for 10 -1 5 minutes or until the chicken is cooked through and the vegetables are tender.
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