Mustard Chicken
c. 1980s · typewriter
30 min prep · 90 min cook
chickenmushroomsmustardcasserolemake-ahead
Ingredients
- 1.1 kilogram chicken pieces, thighs and wings
- 2.0.5 cup flour, seasoned with 1 tsp salt, ½ tsp pepper, ½ tsp ginger, ½ tsp paprika, ½ tsp Maggi Fondor
- 3.15 pickling onions, peeled, small
- 4.285 gram button mushrooms, canned; drained
- 5.2 tablespoon brandy, warmed; 30 ml
- 6.58 gram cream of mushroom soup powder, dry packet; 1 packet
- 7.1 tablespoon mustard powder, 15 ml
- 8.1 teaspoon sugar, 5 ml
- 9.2 cup chicken stock, made with 2 stock cubes; 500 ml
- 10.3 tablespoon dry white wine, 45 ml
- 11.0.5 cup cream or Orly Whip, 125 ml; non-dairy whipping cream substitute
- 12.2 teaspoon maizena (cornstarch), 10 ml
- 13.1 tablespoon mustard powder, 15 ml; additional, for cream sauce
- 14.parsley and spring onion, chopped; for garnish
Method
- 1.Dredge the chicken pieces in the seasoned flour. Fry in a little oil until crisp and golden brown.
- 2.Place in a warmed casserole — do not overlap the pieces.
- 3.Gently fry the whole onions. Arrange the fried onions and drained mushrooms between the chicken pieces.
- 4.Pour over the warmed brandy and flame.
- 5.Mix together the mushroom soup mix, mustard powder, sugar and stock. Cook gently over low heat until the sauce begins to thicken.
- 6.Remove from stove and stir in the white wine. Pour over the chicken, onions and mushrooms.
- 7.Cover and bake at 300°F (160°C) for 1 hour.
- 8.IF MAKING AHEAD: Cover and let cool. Before re-heating, mix together ½ cup cream or 1 sachet Orly Whip, 2 teaspoons Maizena and 1 tablespoon dry mustard powder. Remove chicken pieces from casserole and mix this cream mixture through all the pan juices. Replace chicken and baste well. Cover and re-heat in 300°F (160°C) oven for 30 minutes.
- 9.IF SERVING IMMEDIATELY: Bake for 1½ hours. Place chicken, onions and mushrooms on a warm platter. Pour pan juices into a pot. Add the cream, Maizena and mustard powder. Whisk together over low heat until thick and creamy. Pour over the chicken.
- 10.Garnish with chopped parsley and spring onion.
Notes
- Maggi Fondor is a Swiss seasoning brand widely available in South Africa; substitute with Aromat or seasoned salt.
- Orly Whip is a South African non-dairy whipping cream substitute; substitute with whipping cream.
- 'Maizena' is the South African brand name for cornstarch/cornflour.