Food for a restless mind

Mustard Chicken

Mustard chicken is a staple in our household. It is a family favourite and a comfort food, and it’s just plain yummy. I wasn’t actually going to post this recipe because I consider it such a ‘basic’ meal rather than something new or interesting. As such I also only have photos of the finished product. Luckily it’s not a particularly difficult recipe.

This meal is almost accompanied with rosemary and garlic fried potatoes. We haven’t had potatoes in the house for a while so this time I made it with purple sweet potatoes. Before you start on the chicken, roughly dice the potatoes into 2-3cm cubes and boil them until almost cooked. Drain the slightly under-cooked potatoes and put them back in their pot. Put the pot back on the heat and toss the potatoes regularly to ensure that they are completely dry.

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While the potatoes are boiling you can start on the chicken and mustard sauce. First up roughly chop the onion and fry in a small amount of olive oil until the onion is soft. Add the chicken to the pan and cook until browned. Once the chicken is browned add 1 tbsp of flour and stir to coat the chicken. Add the mustards, thyme, salt and pepper, and optional garlic. Stir to combine. Don’t worry if the mixture sticks to the pan a little. Add the sour cream/greek yoghurt and stir until everything is thoroughly mixed together. For a lighter option use chicken stock, and corn flour if you want the sauce to be thicker. Simmer the sauce until it reaches your desired consistency.

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Back to the potatoes while the sauce thickens. Transfer the potatoes from their pot into  frying pan with 4-5 whole cloves of garlic and a knob of butter. When the potatoes start to go golden add the rosemary and season with salt and pepper. Continue to cook the potatoes until the start to brown slightly.

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If you want to boost your vegetable count serve up the chicken and potatoes with some steamed veggies.

Ingredients (Serves 4ish)

Mustard Chicken

  • 500g of chicken, preferably breast
  • 1 brown onion, roughly chopped
  • 1 tbsp of flour
  • 1 tbsp of whole grain mustard
  • 1 tbsp of Dijon mustard
  • 1 large sprig of fresh thyme or 2 tsp of dried thyme
  •  1 cup of sour cream/greek yoghurt OR 1 tsp of cornflour mixed into 1 cup of chicken stock
  • salt and pepper to taste
  • OPTIONAL: 1 tsp of minced garlic.

Rosemary and garlic potatoes

  • 500g of potatoes (or sweet potato)
  • a knob of butter (approx 1-2 tbsp)
  • 4-5 whole cloves of garlic
  • 1 sprig of fresh rosemary or 1 tsp of dried rosemary
  • salt and pepper to taste

Method

  1. Roughly dice the potatoes into 2-3cm cubes and boil them until almost cooked.
  2. Drain the slightly under-cooked potatoes and put them back in their pot.
  3. Put the pot back on the heat and toss the potatoes regularly to ensure that they are completely dry.
  4. While the potatoes are boiling you can start on the chicken and mustard sauce. First up roughly chop the onion and fry in a small amount of olive oil until the onion is soft.
  5. Add the chicken to the pan and cook until browned. Once the chicken is browned add 1 tbsp of flour and stir to coat the chicken.
  6. Add the mustards, thyme, salt and pepper, and optional garlic. Stir to combine. Don’t worry if the mixture sticks to the pan a little.
  7. Add the sour cream/greek yoghurt and stir until everything is thoroughly mixed together (For a lighter option use chicken stock, and corn flour if you want the sauce to be thicker).
  8. Simmer the sauce until it reaches your desired consistency. Back to the potatoes while the sauce thickens.
  9. Transfer the potatoes from their pot into  frying pan with 4-5 whole cloves of garlic and a knob of butter.
  10. When the potatoes start to go golden add the rosemary and season with salt and pepper.
  11. Continue to cook they potatoes until the start to brown slightly.
  12. Serve
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