This Chicken and Mustard dish is one of our favourite dinner time recipes. It’s taken from the Jamie Oliver 30 minutes cook book and is by far the best tasting chicken dish there is because even the kids love it! Winner!
The original recipe is served with dauphinoise potatoes and leafy greens, but we choose to forgoe the potatoes.
TO START: Put a medium saucepan and a large ovenproof frying pan on a low heat and turn the oven on to 220C. Fill and boil the kettle.
Turn the heat under the frying pan up to medium. Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of chicken. Sprinkle 1tsp of mustard powder over each thigh, then season and drizzle some olive oil over the chicken and in the frying pan. Massage and rub these ingredients into the chicken.
Continue by putting the chicken thighs into the pan, skin side down. Wash your hands well. Press down on the chicken to help it cook. It should take around 18 minutes in total.
Trim the leeks and halve lengthways. Wash them under the cold tap, then finely slice them and add to one side of the chicken pan.
Crush 4 unpeeled cloves of garlic into the pan of chicken. Flip the chicken thighs skin side up, then press down on them again. Stir the leeks and add a good swig of white wine.
Check the chicken is cooked through, then pour 75ml of cream into the frying pan.
Turn the heat off. Transfer the chicken thighs to a board and slice into uneven pieces. Stir 1 heaped tsp of wholegrain mustard into the sauce, then taste and adjust the seasoning, if necessary. Spoon the sauce on to a platter and put the chicken on top. Drizzle over some extra virgin olive oil and take straight to the table along with the veg you choose to have.
You can serve as it is with the chicken, leeks and potatoes, or you can choose to add a side of greens, perhaps some spinach or chard…