These recipes are from our own hidden kitchens, the ones in each Texas Co-op Power staff member’s home, where we test the recipes for this column. I asked everyone to bring in their favorite recipe, then we voted on them just like we do with readers’ recipes. Carol Moczygemba, our executive editor, won first place with her Chicken with Mustard Sauce. She says this recipe is an adaptation of one from Craig Claiborne, the noted New York Times food critic. She changed some quantities and ingredients: “He uses a whole chicken, I use the dark meat only. I used herbs de Provence, and he used tarragon. I put in many more mushrooms and carrots, and more wine, of course.”
6 chicken leg quarters, separated
Salt and freshly ground pepper to taste
3 tablespoons butter
40 baby carrots
1 pound small, fresh mushrooms
2 bunches green onion, chopped with some green
3 tablespoons flour
3/4 cup dry white wine
1 can (14 ounces) chicken broth
2 bay leaves
1 teaspoon herbs de Provence*
3 tablespoons Dijon mustard
Sprinkle chicken on all sides with salt and pepper. Heat butter in a heavy Dutch oven and add chicken, skin side down. Cook until golden brown and turn. Cook about 5 minutes longer.
Pour off excess fat and scatter carrots, mushrooms and green onions between chicken pieces. Continue cooking and turning until all vegetables are moist. Sprinkle with flour, stirring to distribute evenly.
Add wine and stir. Add broth, bay leaf and herbs de Provence. Cover. Cook 20 minutes covered, 15 minutes uncovered.
Turn off heat. Add mustard and stir into sauce. Serve immediately with crusty bread. Serves 6-8.
*Herbs de Provence is available in some grocery stores, or make your own mix by combining 1 tablespoon each dried tarragon, marjoram, thyme and savory plus 1 teaspoon dried rosemary.
Serving size: 1 chicken quarter plus carrots and mushrooms. Per serving: 344 calories, 26 g protein, 21 g fat, 10 g carbohydrates, 526 mg sodium, 116 mg cholesterol
Carol Moczygemba, Executive Editor, Texas Co-op Power