Pan-fried chicken with mustard cream sauce

all details

A brilliant display of the versatility of the frying pan, with the entire dish cooked in one pan.

Chicken with mustard cream sauce.
Photo: Marina Oliphant

Ingredients

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

Method

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 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.

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  • Main Ingredients - Chicken
  • Course - Main-course

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  • Rating: 4.5 out of 5 stars

    A well explained recipe based on a classic dish - and don't forgo the delight of mopping up the sauce with warm crusty bread. Personally I would use skinless chicken pieces, or remove the skins (no nutritional value, just fat) after the first pan browning - and go easy on the paprika as a 'garnish' ! This is a dish that doesn't totally depend for its success on the flavour of the stock being made from scratch, as the wine and mustard and thyme will dominate, so it's a great time (and energy) saver for evening cooks. I add the mushrooms in 2 batches; the first to enrich the flavour and the rest about 10 minutes before end of cooking so they keep their 'crunch and shape'. At this point, just a few baby snow peas, slivers of cabbage also add extra colour and crunch to the final dish, even if you have the spinach. Great recipe, thanks.

    Commenter
    janT
    Location
    Bondi Junction
    Date and time
    June 19, 2013, 7:54PM
  • Rating: 4 out of 5 stars

    Tasty recipe but if you're after a mustard kick you'll need to add more than 1 tablespoon :)

    Commenter
    Dee2000
    Location
    Date and time
    September 03, 2013, 1:35PM
  • Rating: 4 out of 5 stars

    This is a great dish - once you've doubled the mustard quantity and thickened the sauce. Delicious!

    Commenter
    SJ
    Location
    cyberspace
    Date and time
    September 17, 2013, 7:36PM
  • This was really tasty - used skinned & boned chicken thighs and wholegrain mustard as was out of Dijon. Added some snow peas when thickening the sauce and served with paprika roasted potatoes - it was a huge hit. Recommended.

    Commenter
    Mrs Peel
    Date and time
    May 06, 2014, 9:31PM

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