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Rosemary, Mustard And Brandy Chicken With Buttered Carrot
GOURMET TRAVELLER15Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 8 chicken thighs (bone in, skin on)
- 1 onion (thinly sliced)
- 3 garlic cloves (finely chopped)
- 60 mL brandy (¼ cup)
- 250 mL chicken stock (1 cup)
- 1 Tbsp. mustard (seeded)
- 2 Tbsp. honey
- 2 rosemary sprigs (small)
- 100 grams crème fraîche
- 1 Tbsp. sherry vinegar (or apple cider vinegar)
- 1 bunch frisée (leaves separated)
- 2 bunches carrots (Dutch, scrubbed, stalks trimmed and halved lengthways)
- 50 grams melted butter
- 1/2 garlic clove (finely chopped)
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