This Chicken with Mustard Cream Sauce is a fabulous dish to cook on a cold night. Warms the kitchen while cooking and warms the belly while eating. I love the simplicity of one pan meals. Less washing up and more room on my stove top for veggies. My family love veggies and we try to make sure our plates are at least half filled with veggies, if not three-quarters full. Buttered broccoli goes with chicken dishes so well. It really is a crime to serve broccoli any other way. For those not needing to watch their carb intake, serve with rice as well. This recipe has been adapted slightly from a recipe by Jill Dupleix from goodfood.com.au.
- 1 Tbsp olive oil
- 1 Tbsp butter
- 8 chicken thighs
- 4 rashers of rindless bacon, chopped
- 1 onion, halved and finely sliced
- 250g small mushrooms, finely sliced
- 1 Tbsp thyme leaves
- 350ml chicken stock
- 2 bay leaves
- 1 Tbsp Dijon mustard
- 2 Tbsp sour cream
- Celtic sea salt and black pepper
- 50g baby spinach
- 1 tsp paprika
- Melt the butter and oil in a heavy-based frying pan and fry the chicken for 5 minutes on each side until golden.
- Remove the chicken to a warm plate, and add the bacon and onion to the pan. Cook for 5 minutes or until the onion is soft.
- Add the mushrooms and thyme, tossing well, then add the stock and bay leaves. Boil for 2 minutes, then
returnthe chicken to the pan.
- Simmer, covered, for 30 minutes, or until the chicken is tender and cooked through. If you find it too soupy, simmer uncovered for another 10 minutes or add 1 tsp of
thickenersuch as glucomannan powder.
- Just before serving, remove the chicken to a warm plate, and whisk the cream and mustard, salt and pepper into the mushrooms over gentle heat. Return the chicken to the pan, scatter with baby spinach and heat through.
- Dust with paprika and serve with plenty of buttered broccoli.