Monday, 30 December 2013

Recipe - Mustard Cream Chicken Thighs

Hey hey we hosted a Christmas dinner! Haters were always gonna hate but ultimately, it turned out to be a success. We were well fed and watered and everything was reasonably stress free. Like a proper Nigella celebration! It didn't seem like it would run so smoothly as our social cohesion as a flat was perhaps at its lowest ebb on the Friday before Christmas. Conflicting schedules and thin walls led to a frayed patiences (temper would be to overstate it) and then the smoke alarm went off for around 40
minutes and I ripped my coat pocket in the process of running up the stairs to fail to deal with it. But somehow, despite the premonition of stress, it all came together. A special thanks to the Artist for her invaluable help. The recipe with this entry won't be for any food made since that was really a joint effort (and not particularly interesting) but the dinner I cooked on Thursday of which an unruly house guest gnawed the leftovers.

Mustard and creme fraiche chicken
6 rashers smoked bacon, chopped
1 onion, chopped
4 garlic, chopped
6 chicken thighs and drumsticks, seasoned with salt 
2 tbsp of wholegrain mustard
300ml creme fraiche 
A few sprigs of thyme
Half a teaspoon fried tarragon 

In a non stick pan, let the bacon fat render over a medium heat.
Add the onion and garlic and let the bacon and aromatics start to brown. 
Let the mixture cool slightly then add the mustard, creme fraiche and herbs.
Place the chicken in a baking dish and pour over the sauce.
Bake for 40 minutes.

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