INGREDIENTS
2 tbsp (30ml) olive oil
8 chicken portions
2 tbsp (15ml) cake flour
2 tbsp (30ml) Clover Mooi River Butter
4 small onions, quartered
2 garlic cloves, finely sliced
200g mushrooms, trimmed
1 cup (250ml) full-bodied white wine
2 cups (500ml) chicken stock
4 sprigs of lemon thyme or thyme
5 carrots (300g), peeled and thickly sliced
Salt and freshly ground black pepper
4 tsp (20ml) wholegrain mustard
2 tbsp (30ml) honey
¼ cup (60ml) Clover Sour Cream
Method
Preheat the oven to 140°C.
Heat the oil in heavy-bottomed ovenproof casserole.
Dust the chicken pieces in the flour, shake of excess and fry for 2–3 minutes per side, until golden brown.
Transfer chicken to a plate.
Return pot to the stove and melt the butter.
Add the onions and garlic, fry for 3–4 minutes over a moderate heat, add the mushrooms and cook for 3 minutes.
Transfer vegetables to a plate with the chicken.
Keep the pot on the stove and stir in the wine and boil for 3 minutes, before adding the stock, thyme and carrots.
Return the chicken and reserved vegetables to the casserole and season with salt and pepper.
Once the casserole returns to the boil, cover and place in the oven for 30 minutes.
Remove from the oven and stir in th e mustard, honey and sour cream.
Return to the oven, uncovered for 15 minutes or until the chicken is tender and cooked through.
CLOVER INGREDIENTS USED IN THIS RECIPE
