Georgina Hayden's Creamy Chicken and Mustard Fricassée
Discover a versatile and elegant one-pan dinner that delivers maximum flavour with minimal effort. Georgina Hayden's creamy chicken and mustard fricassée combines tender chicken breasts with seasonal purple sprouting broccoli in a rich, velvety sauce, all ready in about thirty-five minutes from start to finish.
A Versatile Weeknight Wonder
This recipe stands out as the ultimate solution for busy evenings when you crave something special without spending hours in the kitchen. The beauty of this dish lies in its adaptability – you can incorporate whatever seasonal vegetables you have available. While purple sprouting broccoli shines during its peak season, feel free to experiment with rainbow chard stalks, shredded cavolo nero, or even halved baby carrots.
The creamy mustard sauce provides a luxurious base that pairs wonderfully with various sides. Serve it alongside creamy mashed potatoes for ultimate comfort, fluffy rice for a lighter option, boiled potatoes for simplicity, or even fresh baguette hunks to mop up every last drop of the delicious sauce.
Essential Ingredients and Preparation
Preparation: 5 minutes
Cooking: 30 minutes
Serves: 4
Ingredients:
- 4 skin-on chicken breasts (approximately 160g each)
- Sea salt and freshly ground black pepper
- 2 teaspoons English mustard powder (substitute with wholegrain mustard if preferred)
- 1 tablespoon olive oil
- 200g purple sprouting broccoli
- 30g unsalted butter
- 4 garlic cloves, peeled and finely sliced
- 1 teaspoon dried oregano
- 1 teaspoon Aleppo pepper
- 2½ tablespoons plain flour
- 125ml dry white wine
- 500ml chicken stock
- 200ml single cream
Step-by-Step Cooking Instructions
Begin by placing the chicken breasts on a deep plate and seasoning them generously with sea salt and black pepper. Add the mustard powder and olive oil, then massage this mixture thoroughly over all surfaces of the chicken to ensure even coating.
Heat a wide casserole dish or large, deep frying pan over medium-high heat. Sear the chicken skin-side down until it achieves a deep, golden-brown colour, then flip and fry the underside for several minutes. This initial browning process should take approximately five to eight minutes total – the chicken doesn't need to be cooked through at this stage, just beautifully coloured.
While the chicken sears, prepare your vegetables. Trim and discard the woody ends from the purple sprouting broccoli, then halve or quarter any particularly large, bushy stalks to ensure even cooking.
Once the chicken has browned on both sides, transfer it back to the plate, skin-side up. Reduce the heat to medium-low and add the butter to the pan. When melted, add the sliced garlic, dried oregano, and most of the Aleppo pepper, frying for about one minute until fragrant.
Stir in the plain flour and continue stirring until you create a biscuity-smelling paste. Gradually incorporate the white wine, stirring constantly until the sauce becomes smooth and begins to bubble gently.
Pour in the chicken stock and bring the mixture to a boil. Return the seared chicken to the pan, skin-side up, cover, and cook for eight minutes. Stir through the single cream, then nestle the prepared broccoli into the sauce. Cover again and cook for a further six to eight minutes, or until the broccoli becomes tender and the chicken is completely cooked through.
Finish with a scattering of the remaining Aleppo pepper and a generous grinding of black pepper. Serve immediately with your chosen accompaniment for a satisfying, restaurant-quality meal that belies its straightforward preparation.
