We just LOVE a traditional roast chicken for lunch on Sunday, but sometimes the tempo just needs a change up. This weekend we decided it would suit the wintry climes to go for a milk braised style casserole chicken; and adding mustard in served really well to deepen the flavour. The original recipe (from Donna Hay) used marjoram as the herb, but we didn’t have any of that so we used thyme instead, which worked well. It’s a great one because once you’ve put that chicken in the oven to cook, you can get on with something else for an hour before coming back to it later.
1 tablespoon extra virgin olive oil
1 large chicken
sea salt and pepper
1/2 cup Dijon mustard
2 teaspoons mustard powder
2 cups whole milk
1 1/4 cups chicken stock
1 teaspoon fennel seeds
3 strips lemon rind
6 sprigs of thyme
4 pickling onions or shallots – peeled and halved
Preheat the oven to 200 degrees centigrade. Heat the oil in a large casserole dish. Rub the chicken with salt and pepper, add to the pan and cook turning for 8 – 10 minutes until lovely and golden all over.
While the chicken is cooking, place the mustard, mustard powder, milk, and stock in a large jug and whisk to combine. Add the milk mixture to the hot pan, add the fennel seeds, lemon rind and thyme sprigs. Place in the oven and cook for one hour. Add the onions and cook for another 30 minutes or until the chicken is tender and golden. Sprinkle with pepper to serve.