Jack’s creamy mustard chicken

imageI tried another of the recipes from my bargain Girl Called Jack recipe book yesterday. It was a winner. However, I would tweak it if I did it again – Jack seems to use an awful lot of liquid in her recipes and there was far too much sauce. Although you could plan for this and use it the next day on cooked pasta – that’s what I am having for lunch! I didn’t have fresh herbs so I used dried, and it turned out quite delicious. It tasted nice even before I added the cream, so it would be possible to do a lighter, cheaper version without this. With the cream I think it would even be special enough for entertaining.

Here is my adapted version with less liquid:

2 tbsp oil
10 chicken thighs
200g cooking bacon
1 large onion, diced
3 carrots, chopped
2 tsp Dijon mustard
600ml chicken stock
200ml cream
2 heaped tsp mixed herbs (or a handful of fresh chopped parsley and thyme if you have them).

Heat the oil and brown the chicken with the bacon. Add the onion and carrot and fry for a few minutes, then pour over the stock, mustard and herbs, cover and cook for half an hour until the chicken is cooked through. Remove the chicken and keep warm, then add the cream and boil rapidly for a few minutes to reduce the sauce. Return the chicken to the pan and serve with creamy mash or rice.

Easy and delish!

2 thoughts on “Jack’s creamy mustard chicken

  1. Pamela Dungar

    I have the book and have made many of the dishes, all have been good. Just like you I nearly always tweak a recipe on the second making and always substitute items to use what I have. I will be trying your adaptation out.

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