- 4 chicken or rabbit portions (on bone)
- 55g butter
- 250ml white wine (dry vermouth also works)
- 115g dijon mustard (wholegrain also works)
- 1 thyme sprig (tarragon also works)
- 115ml Greek yogurt
- salt and pepper
- Herbs to garnish (Parsley, thyme, tarragon)
Method
- Brown meat in butter in casserole pan and remove
- Add wine, mustard, herbs and seasoning and bring to boil
- Return meat to pan and baste with sauce
- Cover and simmer for 30 mins or oven cook at 170C, removing cover for last 15 mins
- Reduce sauce if necessary, discard herb sprigs, stir in yoghurt and gently warm through
- Serve meat covered with sauce and garnished with chopped herbs
