Tuesday, October 19
Creamy mustard chicken supper.
It isn't curdled. Really, it isn't. OK, it is a tiny bit, but it didn't affect the flavour at all. This is a super tasty chicken dinner, it just wont win any prizes for beauty. Since I myself am not likely to grace the catwalk any time soon, I am prepared to cut my dinner some slack.
This is an easy supper, the sauce is whipped up in minutes, then poured over chicken breasts and the whole lot bunged in the oven while you relax with a glass of vine and Antiques Roadshow...........nice.
Basically this is an adaptation of a Nigel Slater recipe I read on the Guardian website at work, printed, then forgot to take home. The following is based on what i could remember from the original. Turns out it was meant to have bacon in, and no lemon, but I think my adaptation is just fine, cheers Nigel.
Creamy mustard chicken (adapted from Nigel Slater)
8 skinless boneless chicken thighs
200 gram tub of cream fraiche
2 tsp Dijon mustard
1 heaped tsp wholegrain mustard (if you only have one or other mustard, just use that)
2 cloves garlic, peeled and chopped fine
2 tbsp chopped fresh thyme (or use parsley or tarragon if that's what you have)
Big squeeze of lemon juice
Salt and fresh ground black pepper
Pre heat the oven to 200C. Place the chicken thighs in an oven proof casserole dish. Mix together all the other ingredients and pour over the chicken. Put in the oven and cook for 30-40 minutes until the sauce is bubbly and the chicken is cooked
That's it. I served the chicken with steamed potato's tossed in some butter and dill, and asparagus boiled in salted water for a couple of minutes, and drained. Both vege, though plain, were lovely with the mustardy creamy sauce. The dish isn't as rich as you imagine due to the sharpness of the cream fraice and lemon. The chicken stays moist and tender, but with a crust, which I love.
I went on a brilliant writing course this weekend, with Joan Rosier-Jones through the University of Auckland's Continuing Education department. I am working on a novel (about food, how surprising.....) and it was so cool to get inspiration with a great group of like minded people. Although when we did mock promo interviews it was noted my arms waving about every time I opened my mouth to talk would be annoying for viewers. I thought it would be a cunning distraction from the 5 kg the camera adds that I can ill afford. I suspect I may be made for radio........
Reading a fab book at the moment, by New Zealand author Vanda Symon called Overkill. I started reading it last week after a trip to the Library during my lunch hour, and struggled to get back to work. Cant wait to find out who did it........