for 4 person

Marinade

1 tbsp	mild mustard
½	organic lemon, use grated zest
¼ tsp	pepper
2	garlic cloves, squeezed
3 tbsp	white wine
8	chicken thighs

To brown the chicken

clarified butter

Sauce

2	spring onions incl. green parts, cut into thin rings
1	garlic clove, squeezed
½ tbsp	ginger, finely chopped
1	red chilli, deseeded, finely chopped
500 g	cherry tomatoes, cut in half
200 g	crème fraîche
1 tbsp	white wine
2 tbsp	ketchup
1 tsp	salt
a little	pepper

To cook

4 sprig

flat-leaf parsley, torn into pieces

How it's done

Marinade

Whisk together the mustard, lemon zest, pepper, garlic and wine. Coat the chicken with the marinade, cover and marinate in the fridge for approx. 3 hrs.

To brown the chicken

Heat a little clarified butter in a frying pan. Wipe the marinade from the chicken and set aside. Brown the chicken for approx. 3 mins. on each side, transfer to the prepared dish. Reduce the heat, wipe the cooking fat from the pan with kitchen paper, add a little clarified butter if necessary.

Sauce

Sauté the spring onions, garlic, ginger and chilli for approx. 5 mins. Add the reserved marinade, tomatoes, crème fraîche, wine and ketchup, simmer for approx. 15 mins., season. Add the sauce to the chicken in the dish.

To cook

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, garnish with parsley.

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