13 January 2015

Creamy chicken and wholegrain mustard and mushroom sauce


Next time I'll make a better picture, but this tasted so good we have to give you the recipe right away. It all started last week at the market. The local farmer only had one chicken left, but it was huge: 2,4 kg! Only to be used for soup? We decided to gamble and put it in the oven for 2 hours (recipe in older posts). We were lucky, the old girl had so much fat around her muscles that the meat was succulent and moist. Each breast was enough for 2 persons, so gave us 2 meals already. The carcass gave us a wonderful stock (now in the freezer) and then we were left with the huge legs. Today they were heated up in the oven and in the meantime we made Ottolenghi's sauce to accompany it:

1 tbsp sunflower oil
Salt and freshly ground black pepper
15g unsalted butter
1 large onion, peeled and finely diced
Some thyme sprigs from the garden
200g mushrooms, halved
1 tsp paprikapowder
200ml chicken stock from our freezer
2 tsp wholegrain mustard
80g double cream
8 small gherkins, cut in half lengthways
Some parsley leaves, roughly chopped
Some tarragon leaves, roughly chopped (in the garden they were frozen, so we used dry ones from a pot)
Put the oil in  a large sauté pan on medium heat. Add the butter, onion and thyme, and saute for five minutes, until softened. Add the mushrooms, cook for eight minutes, until they take on a little colour, then add the paprika, half a teaspoon of salt and a good grind of pepper. Stir, cook for a minute, then add the stock and mustard. Cook for five or so minutes, to thicken the sauce, stir through the cream and cook, uncovered, for 10 minutes more; if the sauce needs further thickening, reduce the sauce. Off the heat, stir in the gherkins, parsley and tarragon, and serve piping hot – mashed potato or plain boiled rice would make a very happy partner, but we didn't
Again there was so much meat that dog Bo had a feast as well.

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