Fusion Chicken

"Fusion of what?" you say.

Very hard to know.

But Uncle I and I (by which I mean me and Uncle I, in case that was unclear) went to the store to get more chicken and on the way settled on a bottle of wine that suggested it would go well with "fusion dishes", whatever that means.

Since I had no nuclear reactor on hand with which to fuse my chicken, we settled on a fusion of mustard and mushrooms, because hey, who's ever done mustard and mushrooms before?

Since my last go at mixing up chicken and mustard was such a blinding success, I saw no reason why this shouldn't work for a second effort, but I decided to make this one more of a casserole.

Overall: Well-fused. Fusionality. Fusacious. (by which I mean: it was good, in case that was unclear.)

Mushroom Chicken Fusion Casserole

(Serves 4)

Ingredients

1.5kg Chicken Drumsticks and Nibbles
2T Mustard Powder
Freshly Ground Pepper and Salt
2T Potato Flour
2T Dried Basil
2T Worcester Sauce
Olive Oil for frying
1/2C White Wine
2 Chopped Onions
1C Chicken Stock
200g Sliced Mushrooms
Hot Water
Toss the Chicken Pieces in the mustard powder, salt and pepper, potato flour, basil and Worcester. Coat well and cook in hot olive oil until browned all over.

Add 1/4 Cup of the white wine and reduce, then add the onions.

Allow the onions to soften slightly, then remove the chicken and onion to an oven dish.
Deglaze the pan with the rest of the white wine and the chicken stock. Add the gravy to the oven dish and place the mushrooms over and around the chicken.
Add enough hot water to almost cover the chicken, then cover and place in the oven at 200C for 1 hour.
Serve with piles of fresh veges and mashed potato. (And keep your Geigermeter handy, just in case...)