Friday, 4 November 2011

Pan-fried Chicken with Mustard Cream Sauce

This is a great one dish recipe. The entire dish is cooked in the one pan. To test the chicken for doneness, press gently on the thickest part. It will give if there is more cooking to be done, and spring back if cooked - when in doubt, cut into a piece and check.


1              Tablespoonp olive oil
1              Tablespoonp butter
8              chicken pieces
4              rashers rindless bacon, chopped into small pieces
1              onion, halved and finely sliced
250g        small button mushrooms, finely sliced
1              Tablespoonp thyme leaves
100ml       dry white wine
2              bay leaves
250 ml      chicken stock
1              Tablespoonp Dijon mustard
2              Tablespoonp sour cream
sea salt and pepper
50g          baby spinach
1 tsp        paprika

Melt the butter and oil in a strong frying pan and fry the chicken for 5 minutes on each side until golden. Remove 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 wine and bay leaves. Boil for 2 minutes, then return the chicken to the pan and add the stock. 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. Just before serving, remove the chicken to a warm plate and disguard the bay leaf. 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.

Serves 4

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