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Pan-fried chicken with mustard cream sauce

Pan-fried chicken with mustard cream sauce

A brilliant display of the versatility of the frying pan, with the entire dish cooked in one pan.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8 chicken pieces
  • 4 thick rashers rindless bacon, chopped
  • 1 onion, halved and finely sliced
  • 250g small mushrooms, finely sliced
  • 1 tbsp thyme leaves
  • 100ml dry white wine
  • 2 bay leaves
  • 250 ml chicken stock
  • 1 tbsp Dijon mustard
  • 2 tbsp creme fraiche or sour cream
  • sea salt and pepper
  • 50g baby spinach
  • 1 tsp paprika

Method

Melt the butter and oil in a strong frying pan and fry the chicken for 5 minutes on each side until golden. Remove to a warm plate, and add the bacon and onion to the pan. Cook for 5 minutes or until the onion is soft. Add the mushrooms and thyme, tossing well, then add the wine and bay leaves. Boil for 2 minutes, then return the chicken to the pan and add the stock. Simmer, covered, for 30 minutes, or until the chicken is tender and cooked through. If you find it too soupy, simmer uncovered for another 10 minutes. Just before serving, remove the chicken to a warm plate, and whisk the cream and mustard, salt and pepper into the mushrooms over gentle heat. Return the chicken to the pan, scatter with baby spinach and heat through. Dust with paprika and serve.

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