Side Pannel
Mustard chicken-I
Mustard chicken-I
- Recipe Submitted by Twinkies on 06/02/2014
Category: Chicken, Main Dish
Ingredients List
- DAUPHINOISE
- 1 red onion
- 1kg (2lb 4oz) Maris Piper potatoes
- 1 nutmeg
- 2 cloves of garlic
- 1 x 300ml tub of single cream
- 4 anchovies in oil
- Parmesan cheese
- 2 bay leaves
- A very small bunch of fresh thyme
- __________________________________________________________________________________
- CHICKEN
- A few sprigs of fresh rosemary
- 4 x 180g (6oz) chicken breasts, skin on, preferably higher welfare
- 4tsp Colman's mustard powder
- 3 baby leeks or 1 large leek
- 4 cloves of garlic
- White wine
- 75ml (2½fl oz) single cream (taken from cream for dauphinoise)
- 1 heaped tsp wholegrain mustard
- __________________________________________________________________________________
- SEASONING
- Olive oil
- Extra virgin olive oil
- Sea salt and black pepper
- __________________________________________________________________________________
- GREENS
- 200g (7oz) Swiss chard or other greens
- 1 x 200g (7oz) bag of prewashed baby spinach
- 1 lemon
- __________________________________________________________________________________
- AFFOGATO
- 1tbsp instant coffee (or you could use 4-6 shots of espresso)
- 3tsp golden caster sugar
- 4-6 round shortbread biscuits
- 1 x 425g tin of pitted black cherries in juice
- 1 x 100g (3½oz) bar of good-quality dark chocolate (70% cocoa solids)
- 1 x 500g (1lb 2oz) tub of good-quality vanilla ice-cream
Directions
TO START:
Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 220C/gas 7. Fill and boil the kettle.
DAUPHINOISE
Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx 35cm x 25cm/14in x 10in) and season. Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml (8fl oz) of single cream.
Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml (7fl oz) of boiled water, cover tightly with tin foil and leave on the heat.
CHICKEN:
Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1tsp of mustard powder over each breast, then season and drizzle some olive oil over the chicken and
into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.
Rich and tasty: Greens, left, are a perfect accompaniment to Dauphinoise
DAUPHINOISE: Give the tray a shake so nothing catches.
GREENS: Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.
DAUPHINOISE: Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.
CHICKEN: Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan. GREENS Add the chard leaves to the saucepan. Add another splash of boiled water if needed.
CHICKEN: Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
Cherry on top: Black Forest affogato
+1
Sweet treat: The kids will love coated ice-cream
GREENS: Empty the spinach into a colander and pour the greens and the boiling water over the spinach. Add a glug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take straight to the table.
CHICKEN: Check the chicken is cooked through, then pour 75ml (2½fl oz) of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise.
AFFOGATO: Put 1tbsp of instant coffee into a small jug with 3tsp of sugar. Half-fill the kettle and boil. Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups.
Bash the bar of chocolate up and add a few chunks to each cup. Take the cups to the table.
CHICKEN: Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped tsp of wholegrain mustard into the sauce, then taste and adjust the seasoning, if necessary. Spoon the sauce on to a platter and put the chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.
DAUPHINOISE: Take to the table. Get your ice-cream out of the freezer to soften for later.
TO SERVE: After dinner, stir some boiling water into the jug of coffee and sugar. Take to the table with the ice-cream and spoon a scoop into each espresso cup. Grate over some chocolate, then pour over just enough hot coffee (or espresso) to start melting the chocolate.
Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 220C/gas 7. Fill and boil the kettle.
DAUPHINOISE
Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx 35cm x 25cm/14in x 10in) and season. Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml (8fl oz) of single cream.
Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml (7fl oz) of boiled water, cover tightly with tin foil and leave on the heat.
CHICKEN:
Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1tsp of mustard powder over each breast, then season and drizzle some olive oil over the chicken and
into the frying pan. Massage and rub these flavours all over the meat. Put the chicken breasts in the pan, skin side down. Wash your hands well. Use a fish slice to press down on the chicken to help it cook. It should take around 18 minutes in total.
Rich and tasty: Greens, left, are a perfect accompaniment to Dauphinoise
DAUPHINOISE: Give the tray a shake so nothing catches.
GREENS: Finely slice the stalks so they cook quickly. Wash the leaves. Put the stalks into the saucepan, cover with boiling water, add a good pinch of salt and put the lid on.
DAUPHINOISE: Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.
CHICKEN: Quickly trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan. GREENS Add the chard leaves to the saucepan. Add another splash of boiled water if needed.
CHICKEN: Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken breasts skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
Cherry on top: Black Forest affogato
+1
Sweet treat: The kids will love coated ice-cream
GREENS: Empty the spinach into a colander and pour the greens and the boiling water over the spinach. Add a glug of olive oil to the empty saucepan, squeeze in the juice of 1 lemon, then return all the drained greens to the pan and use tongs to toss and dress in the flavours. Season to taste, then take straight to the table.
CHICKEN: Check the chicken is cooked through, then pour 75ml (2½fl oz) of cream into the frying pan. Cover the pan with tin foil. Quickly check on the dauphinoise.
AFFOGATO: Put 1tbsp of instant coffee into a small jug with 3tsp of sugar. Half-fill the kettle and boil. Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups.
Bash the bar of chocolate up and add a few chunks to each cup. Take the cups to the table.
CHICKEN: Turn the heat off. Transfer the chicken breasts to a board and slice into uneven pieces. Stir 1 heaped tsp of wholegrain mustard into the sauce, then taste and adjust the seasoning, if necessary. Spoon the sauce on to a platter and put the chicken on top. Drizzle over some extra virgin olive oil and take straight to the table.
DAUPHINOISE: Take to the table. Get your ice-cream out of the freezer to soften for later.
TO SERVE: After dinner, stir some boiling water into the jug of coffee and sugar. Take to the table with the ice-cream and spoon a scoop into each espresso cup. Grate over some chocolate, then pour over just enough hot coffee (or espresso) to start melting the chocolate.
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