French Australian Chicken
Elevate your dinner table with French Australian Chicken, a fusion dish that marries French culinary elegance with a nod to Australia's native flavors. Juicy, golden seared chicken thighs are smothered in a luscious Dijon mustard and cream sauce, subtly enhanced with ground wattleseed for an optional earthy twist. Paired with perfectly roasted vegetables like carrots, zucchini, and potatoes, this recipe seamlessly combines creamy indulgence with rustic simplicity. Whether you're simmering down white wine for the velvety sauce or drawing out the crispy flavor of the chicken's skin, every step promises rich, savory layers. Garnished with fresh parsley, this dish is a stunning centerpiece for any family dinner or special occasion. Perfect for weeknight comfort or weekend entertaining, this recipe is a must-try for lovers of international-inspired cuisine!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons Dijon mustard
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pieces French shallots (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 cup dry white wine
- 1 teaspoon ground wattleseed (optional, for an Australian touch)
- 4 pieces potatoes (quartered)
- 3 pieces carrots (peeled and sliced)
- 2 pieces zucchini (sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the quartered potatoes, sliced carrots, and zucchini with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and thyme. Spread the vegetables on a baking sheet and roast for 35 to 40 minutes, turning halfway through.
While the vegetables are roasting, pat the chicken thighs dry with paper towels and season both sides with the remaining salt and black pepper.
Heat a large skillet over medium-high heat and add the remaining olive oil and butter. Sear the chicken thighs, skin-side down, until golden and crispy, about 5 minutes. Flip and cook for another 4 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium and add the chopped shallots. Sauté for 2 to 3 minutes until softened, then add the minced garlic and cook for another minute.
Pour in the white wine, stirring to deglaze the skillet, and let it simmer until the liquid is reduced by half, about 5 minutes.
Lower the heat and stir in the Dijon mustard, heavy cream, and wattleseed (if using). Mix well, and let the sauce simmer until thickened, about 3 to 5 minutes.
Return the seared chicken thighs to the skillet, spoon some sauce over the top, and cover with a lid. Let the chicken cook in the sauce on low heat for 15 minutes or until fully cooked (internal temperature of 165°F or 75°C).
Once everything is ready, plate the roasted vegetables alongside the chicken. Generously spoon the creamy mustard sauce over the chicken and garnish with chopped parsley.
Serve hot and enjoy your French Australian Chicken!
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.7 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
