2 chicken legs and chicken breasts skinless cut in 1/2
1 tablespoon curry powder
3 tablespoons dijon mustard
1 tablespoon dill leaves fresh chopped
5 ounces extra wide egg noodles
2 cloves garlic minced
2.5 cups grapes green seedless
3 cups heavy cream
4 servings salt and pepper black freshly ground
2 tablespoons shallots minced
3 tablespoons vegetable oil
Equipment
frying pan
Directions
In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season chicken with salt and pepper and sear on both sides until golden.
Remove from pan. In the same pan, add the remaining 1 tablespoon of oil, if needed, and saute shallots, garlic and curry. Deglaze with brandy, scraping up brown bits from the bottom of the pan.
Add chicken back to pan and stir in heavy cream. Cover and bring to a simmer for 15 minutes.
Add the grapes and noodles, return to a simmer, cover and cook for 15 to 20 minutes or until chicken juices run clear when poked with a fork. Stir in mustard and dill. Season, to taste, with salt and pepper and serve immediately.
