Georgina Hayden presents a delightful and straightforward recipe for a creamy chicken and mustard fricassée, a versatile one-pan dish that can be adapted with seasonal vegetables and served with various sides, all prepared in approximately half an hour.
Elegant One-Pan Dinner
This recipe exemplifies the finest in one-pan dinners, offering an elegant and flavourful meal that appears more labour-intensive than it truly is. The dish's versatility allows for serving with creamy mash, fluffy rice, boiled potatoes, or even fresh baguette to soak up the rich creamy mustard sauce. Hayden encourages using whatever vegetables are in season, with purple sprouting broccoli currently at its peak, though alternatives like rainbow chard, cavolo nero, or baby carrots can be substituted based on availability and preference.
Recipe Details
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
- 4 skin-on chicken breasts (approximately 160g each)
- Sea salt and black pepper
- 2 tsp English mustard powder (or mustard of choice, such as wholegrain)
- 1 tbsp olive oil
- 200g purple sprouting broccoli
- 30g unsalted butter
- 4 garlic cloves, peeled and finely sliced
- 1 tsp dried oregano
- 1 tsp aleppo pepper
- 2½ tbsp plain flour
- 125ml dry white wine
- 500ml chicken stock
- 200ml single cream
Instructions
- Place the chicken breasts on a deep plate and season generously with sea salt and black pepper. Add the mustard powder and olive oil, then massage the mixture all over the chicken to coat evenly.
- Heat a wide casserole dish or large, deep frying pan over medium-high heat. Sear the chicken skin side down until deeply coloured, then fry the underside for a few minutes. This process should take five to eight minutes in total.
- While the chicken is browning, trim and discard the woody ends from the purple sprouting broccoli. Halve or quarter any large, bushy stalks for even cooking.
- Once the chicken is browned all over, return it to the plate skin side up. It does not need to be fully cooked at this stage, merely coloured.
- Add the butter to the pan and reduce the heat to medium-low. Incorporate the sliced garlic, dried oregano, and most of the aleppo pepper, frying for about a minute. Stir in the plain flour until a biscuity-smelling paste forms.
- Gradually stir in the white wine until the sauce becomes smooth and begins to bubble. Add the chicken stock and bring to a boil.
- Return the seared chicken to the pan skin side up. Cover and cook for eight minutes. Then, stir in the cream and nestle the prepared broccoli into the pan. Cover and cook for a further six to eight minutes, or until the broccoli is tender and the chicken is thoroughly cooked.
- Finish by scattering the remaining aleppo pepper and a good grinding of black pepper over the dish. Serve hot with mashed potato, rice, or your preferred side.
This recipe highlights the simplicity and adaptability of one-pan cooking, making it an excellent choice for a quick yet impressive meal. Feel free to experiment with different vegetables and mustards to tailor the dish to your taste and seasonal offerings.
