TIt’s one-pan dinner at its best: elegant and full of flavour, something that looks as if it took more effort and time than it actually did, and is versatile at its end – served with creamy mash, fluffy rice and boiled potatoes; Even fresh baguette pieces will be great for mopping up the creamy mustard sauce. I use whatever vegetable is in season: purple broccoli is at its best right now, but you can add stems of rainbow chard, shredded cavolo nero, and even baby carrots cut in half. Play with whatever vegetables you have and like.
Creamy chicken, purple broccoli and sautéed mustard
If you can’t find mustard powder, feel free to use the mustard of your choice – whole grains will work well here.
Preparatory school 5 minutes
He cooks 30 minutes
serves 4
4 chicken breasts with skin (about 160g each)
Sea salt and Black pepper
2 teaspoons of English mustard powder
1 tablespoon olive oil
200 grams of purple broccoli
30 grams unsalted butter
4 garlic clovesPeeled and cut into thin slices
1 teaspoon dried oregano
1 teaspoon Aleppo pepper
2½ tablespoon Plain flour
125 ml of dry white wine
500 ml of chicken broth
200 ml single cream
Place the chicken breasts in a deep dish and season generously. Add the mustard powder and olive oil, then massage it all over the chicken.
Place a wide casserole dish or a large, deep frying pan over medium to high heat, then brown the chicken, skin side down, until it turns dark. Fry on the underside for a few minutes as well. This should take five to eight minutes total.
Meanwhile, trim and discard the woody ends of the sprouting purple broccoli and cut any large, bushy stems into halves or quarters. When chicken is fully browned, return it to the plate, skin side up; It is not necessary to cook it at this stage, just color it.
Add butter to the pan and reduce the heat to medium-low. Add the chopped garlic, dried oregano and most of the Aleppo pepper, fry for a minute, then stir in the plain flour and stir. Continue stirring until you get a biscuit-smelling dough, then add the white wine until the sauce is smooth and bubbly.
Add the chicken broth and leave it until it boils, then return the browned chicken, skin side up, to the top of the pan. Cover and cook for eight minutes, then add the cream and put in the broccoli, cover and cook for a further six to eight minutes, or until the broccoli is tender and the chicken is cooked. Sprinkle over the remaining Aleppo pepper and well-ground black pepper, and serve with mashed potatoes or rice.
