I got bored of the same old chicken stuff, so I decided to experiment! This turned out so well that it has become a regular favourite for us.
Serves: 2 People
You will need:
A pottery baking dish
A sharp knife
A wooden spoon
A steamer (for veg – optional)
2 Chicken Breasts (skinless)
New Potatoes (or regular potatoes cut to that size)
Half a dozen closed cup mushrooms per person
Dijon Mustard (1 tablespoon)
Clear honey (just a drizzle)
Creme Fraiche (A small pot will do)
1 teaspoon of Mixed Herbs (or Thyme if you have separates)
1 chicken stock cube
1 teaspoon of Garlic Granules
Gravy granules (or cornflour or white sauce granules)
Serve with – Steamed vegetables (I recommend carrots and broccoli) and a glass of dry white wine
1) Fill and boil your kettle. Place your chicken breasts in the bowl and add the mixed herbs and garlic. Coat the breasts in the mixture. Add the mustard and repeat. Add the creme fraiche and repeat until the chicken is completely covered in it. Cover the bowl and place to one side.
2) Prepare your vegetables. If you are using new potatoes, just wash them. If you are using regular potatoes, leave the skin on but chop them into pieces about the size of ping pong balls.
3) Preheat your oven to 200 degrees C and partially boil the potatoes for 15 minutes in the saucepan. Once the time is up, drain them using the colander and set to one side. Refill and boil your kettle.
4) Place your chicken breasts into the pottery dish and scoop the remains of the mixture into a jug. Add a crumbled chicken stock cube to the mix and then add half a pint (about 300 mls) of boiling water. Stir thoroughly until the creme fraishe has dissolved into the mixture. Set to one side.
5) Carefully place the potatoes in the dish, filling up the spaces around the chicken.
6) Drizzle the top of the chicken breasts with a few lines of clear honey. No need to do the potatoes, just the chicken, or the dish will be too sweet.
7) Slice your mushrooms into thin cross sections and layer them over the top of the chicken breasts.
8) Carefully pour the mixture from the jug into the dish, covering the chicken and potatoes. Place in the oven and leave to bake for approx 45 mins.
10) When there’s about 15 minutes left, start cooking your vegetables. I use a steamer for mine, the carrots boil in the water at the bottom and the broccoli sits on top to steam.
11) Remove the dish from the oven and check that the chicken has cooked through. If you pierce it to the centre with a knife, the juices should run clear.
12) Dishing Up Time! Using a slotted spoon, serve the chicken and potatoes onto your places, then carefully pour the sauce mixture (with the mushrooms) into the saucepan and place on the hob. Add a sprinkle of gravy granules (or cornflour or white sauce granules if you prefer) and stir with a wooden spoon to thicken.
13) While the mixture thickens, serve your vegetables and keep up with the clear up!
14) Pour the thickened mixture into the jug. The sauce is very rich, so it’s better to allow your guest to add it to their meal at their own pace.
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* You can add some white wine to the chicken stock before the dish goes in the oven for a richer flavour and stronger sauce. No more than half a glass!
* For a hotter flavour, try using English Mustard instead of Dijon.*[Got something to say? Submit to Project Shandy]*