The Busy Gourmand

Chicken in Mustard Sauce

The idea for this recipe came from a meal I had in Buenos Aires which used rabbit instead of chicken. It is hard to find rabbit in my neighborhood, other than ones running around the golf course, so I thought dark meat chicken would make a good substitute.

I also wanted to copy the recipe by serving the chicken on a bed of chunky mashed potatoes studded with some Nicoise olives. I developed the pan roasting recipe for the potatoes to save a little time and effort. I think they make a very flavorful alternative to the usual mashed potatoes.

• 4 pieces of dark meat chicken, legs, thighs, or a combination
• 1/2 red onion cut in larged dice
• 2 carrots, cut in large dice
• 2 celery stalks, cut in large dice
• 2 russet potates, peeled, and cut in large dice.
• 1/2 lemon cut in quarters
• 2 tablespoons dijon mustard
• 2 tablespoons, plus 1/4 cup half-and-half
• 1 tablespoon butter
• 6 to 8 nicoise or kalamata olives pitted
• 1 tablespoon grainy mustard for garnish
• 2 rosemary sprigs for garnish
• kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees.

In a large bowl combine the celery, the onion, the carrot, the lemon, and the potatoes. Add the olive oil a pinch of salt and a couple of turns of the pepper mill. Mix the ingredients making sure the oil coats all the vegetables evenly. Pour the vegetables into the bottom of a large roasting pan. Place the chicken, skin side up, on top of the vegetables. Place the roasting pan in the oven.

After 45 minutes check the chicken to see if it is done, using a meat thermometer. If not done place in the oven for an additional 10 to 15 minutes. Remove the chicken and place on a plate or baking dish, cover with foil and allow to rest for about 15 minutes.

Check to see if the potatoes are softened enough to mash. If not soft enough place back in the oven and cook for an additional 15 minutes or until done. Remove the roasting pan from the oven and set aside.

Once the chicken has rested, remove the chicken from the bones, keeping them in rather large pieces.

Drain the liquid from the roasting pan and reserve. Combine the pan juices with the juices left over from the resting chicken. It should measure about ½ cup. If you need additional liquid you could add some water or some chicken stock. Place the liquids into a sauce pan and bring to a simmer. Add the mustard and the 2 tablespoons of half-and-half. Stir to combine into a smooth sauce and remove from the heat. Add the chicken pieces to the sauce.

Add the potatoes to a pot making sure to include a bit, not much, of the celery, carrot, and onion mixed in. Over very low heat mash the potatoes into a coarse mash. Add the 1/4 cup half-and-half and the butter and continue to mash and incorporate the ingredients.

Using a one cup measure, scoop out the mashed potatoes and flatten with a spatula or knife. Press four of the olives into the mashed potatoes. Place the potato mixture into the middle of a plate.

Arrange chicken pieces on top of the potatoes. Add additional sauce to the chicken and around the plate. Garnish with a bit of grainy mustard and a rosemary sprig.

This makes four smallish entrée portions, or two very hearty entrée portions.