Alisa Murray’s Early Fall Sunday Brunch| #alisamurray

Auntie Alisa’s Early Fall Sunday Brunch
Poulet à la Moutarde served over a bed of fresh egg noodles
Ham and three cheese quiche
Mixed medley of seasonal fruit
Potato cakes stuffed with mushrooms
Carmel Apple Pretzel salad

Poulet à la Moutarde

2 Bay leaves
Chicken ( I like to do about 10 thighs and 8 drumsticks SKIN ON)
1/2 cup Dijon mustard
1 large dab of Butter
4 Shallots
2 purple Onions (thinly sliced)
11/2 cup Chablis white wine
11/2 cup Chicken stock
1/3 cup Heavy cream
Handful of cut Parsley
First the chicken needs salt and pepper on all sides and then needs to be covered in mustard and placed in a hot pan. When all sides are crispy and mustard is crusted take chicken out and put the butter and herbs and onions and stock and wine into the pan and cook until onions are clear. Put back in the chicken and add the cream and then stick in your 350 degree oven covered for about an hour.

Trackback from your site.

Leave a Reply