Chicken with dijon sauce and vegetables
Serves: 4
Cooking time: 50 minutes
Preparation time: 15 minutes
Ingredients for the chicken:
- 2tbsp of butter
- 1tbsp of olive oil
- 4 chicken breast
- 1/2tsp of garlic powder
- Salt and pepper as taste.
Ingredients for the dijon sauce:
- 2tbsp of butter
- 2 garlic cloves
- 1tbsp of flour
- 115ml of chicken stock
- 115ml of white wine
- 3tbsp of Grey Poupon Dijon Mustard
- 235ml of double cream.
Ingredients for mashed potatoes:
- 750g of potatoes
- Handful of rock salt
- 40ml of milk
- 20g of butter
- 1/4tsp of nutmeg.
Ingredients for the tenderstem broccoli:
- 250g of tenderstem broccoli
- 1 garlic clove
- Half of fresh chilly
- 1tbsp of olive oil
- 1 quarter of white onion
Preparation:
1. Place the potatoes into a large saucepan, covering with plenty of cold water and a handful of rock salt. Put the pan over heat, and as soon as the water has reached its boiling point, cook for about 50 minutes (time are always indicative, and depend on the size of the potatoes. For this reason it is advisable to do the test with a toothpick). While the potatoes boil, make the chicken, sauce and tenderstem broccoli
2. Season both sides of the chicken breasts with salt, pepper and garlic powder
Melt the butter and olive oil in a large fry pan with tall sides over medium-high heat. Once hot, add the chicken and let cook for about 5 minutes until browned, then flip and cook another 5 minutes. Remove the chicken to a plate, it will finish cooking in the oven
3. Preheat the oven to 190 C degrees and now make the dijon cream sauce
4. To the same fry pan you cooked the chicken, add the butter and garlic; cook until the butter is melted. Whisk in the flour and let cook for one minute. While whisking, gradually pour in the chicken stock then the white wine.
5. Whisk in the Grey Poupon Dijon mustard, salt and pepper. Whisk in the double cream and let simmer for 1-2 minutes until slightly thickened to a gravy consistency
6. Add the chicken back to the fry pan with the sauce. Transfer the pan to the oven and bake for 18 minutes, or until the chicken is fully cooked.
7.Cut tenderstem broccoli into 4-5cm pieces and place them in a large pan. Pour boiling water into the pan over broccoli and bring to a rapid boil. Cook for 2 minutes, then drain in a colander and add the broccoli into a bowl with cold water and ice (your broccoli should soften but still retain most of its crunch)
8. Heat the olive oil in a large frying pan over medium heat. Add the thinly slices garlic, fresh chilly and onion. Cook, stirring, for about 1 minute. Add the broccoli, season with salt, and sauté for 2-3 minutes.
9. Drain the potatoes and let them cool just for a few minutes, because you will have to take advantage of the potatoes being hot in order to peel them easily.
10. After pealing the potatoes, pour them into a potato masher and put them directly into the cooking pan. Then adjust the taste with a pinch of salt and nutmeg. In the meantime, heat the milk in a small saucepan
11. Put the mash over low heat, and when the milk is hot, pour it inside and stir with a whisk until it has been completely absorbed. This will take a few moments. Then turn off the heat, add the butter and give it one last mix to amalgamate everything
12. Serve the chicken and dijon cream sauce over mashed potatoes. Garnish with fresh thyme, if desired.