Selected Recipe: Master Class

Chicken Dijonnaise

Ingredients (serves 4)
4 corn-fed chicken breasts with skin (wingbone attached - optional)
25g unsalted butter
1 tbs olive oil
1 onion, thinly sliced
100g button mushrooms, sliced
2 garlic cloves, crushed
1 tbs plain flour
1/2 cup Maille Dijonnaise
150ml dry white wine
275ml chicken stock
2 tbs finely chopped tarragon*, plus extra leaves to garnish
200ml creme fraiche or sour cream

Method
Preheat the oven to 180°C.

Season chicken with salt and pepper. Melt butter and oil in an ovenproof frypan (with lid) over medium heat. Cook chicken in batches for 2-3 minutes each side until golden. Set aside.

Add onion to the frypan and cook over medium-low heat, stirring, for 3-4 minutes until softened but not coloured. Add the mushrooms and garlic, and cook for a further minute. Add flour, stirring well to combine. Add Maille Dijonnaise, wine, stock and tarragon, and bring to the boil, stirring continuously.

Return chicken to pan, cover and transfer to oven for 10 minutes or until chicken is cooked. Remove chicken from pan and set aside, then place pan over medium-high heat and reduce the sauce for 1-2 minutes. Stir in creme fraiche and heat through. To serve, place each chicken piece on a serving plate, spoon sauce over the top and garnish with tarragon leaves.

Reason:

I have chosen to cook this recipe as it has a number of cooking methods and looks attractive. I think other teenagers will agree that it looks delicious and will try to cook it after my master class episode. I am changing the recipe slightly to incorporate more vegetables: Roast zucchini, capsicum, flat top mushrooms, olives and sundried tomatoes.