The changes were I did it all in one big cast iron pan, rather than I think the three different pans they say in the recipe. And I don’t like mushrooms, so I substituted white beans. I didn’t have classic Dijon mustard, so I used a tablespoon of Luxembourgish mustard (a bit milder than Dijon) and half a tablespoonful of Moutard à l’ancienne (whole grain mustard). The chicken could have been cooked a bit less than specified in the recipe (I didn’t use a thermometer, my bad).
Served over pre-made mashed potatoes, because there’s only so many hours in the day.
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Maybe not the most photogenic, but this was so, so delicious.
I mostly followed this recipe: https://www.culinarycartel.com/chicken-in-white-wine/
The changes were I did it all in one big cast iron pan, rather than I think the three different pans they say in the recipe. And I don’t like mushrooms, so I substituted white beans. I didn’t have classic Dijon mustard, so I used a tablespoon of Luxembourgish mustard (a bit milder than Dijon) and half a tablespoonful of Moutard à l’ancienne (whole grain mustard). The chicken could have been cooked a bit less than specified in the recipe (I didn’t use a thermometer, my bad).
Served over pre-made mashed potatoes, because there’s only so many hours in the day.