"This is a one-pan dinner at its finest: elegant and full of flavour, something that feels as if it has taken more effort and time than it actually has, and versatile in its finish serve with creamy mash, fluffy rice, boiled potatoes; even hunks of fresh baguette would be wonderful for mopping up the creamy mustard sauce. I use whatever veg is in season: purple sprouting broccoli is at its best right now,"
"Put the chicken breasts on a deep plate and season generously. Add the mustard powder and olive oil, then massage them all over the chicken. Put a wide casserole dish or large, deep frying pan on a medium-high heat and sear the chicken skin side down until it is deeply coloured. Fry on the underside for a few minutes, too. This should take five to eight minutes in total."
Skin-on chicken breasts are seasoned with English mustard powder and olive oil, then seared skin-side down until deeply coloured before finishing in a sauce. Purple sprouting broccoli or other seasonal greens are trimmed and added to the dish. Garlic, dried oregano and Aleppo pepper are fried in butter, then plain flour is stirred in to form a roux. The pan is deglazed with dry white wine, then combined with chicken stock and single cream to make a creamy mustard fricassee. Wholegrain mustard can substitute for mustard powder; the dish serves four and cooks in about 30 minutes.
Read at www.theguardian.com
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