bohemianwanderer – This creamy mustard chicken with purple sprouting broccoli serves four people and requires minimal preparation. Preparation takes approximately five minutes, while cooking takes around thirty minutes. The dish combines seared chicken, aromatic herbs, and a rich cream sauce. It is best served immediately with mashed potato or rice.
Begin by placing the skin-on chicken breasts on a deep plate. Season generously with sea salt and freshly ground black pepper. Sprinkle the English mustard powder evenly over the chicken. Drizzle with olive oil and massage the seasoning thoroughly into the meat.
Heat a wide casserole dish or large deep frying pan over medium-high heat. Place the chicken skin side down in the hot pan. Sear until the skin becomes deeply golden and crisp. Turn the chicken and brown the underside for a few minutes. The browning process should take five to eight minutes in total. Remove the chicken from the pan and set aside skin side up. The chicken does not need to be fully cooked at this stage.
While the chicken browns, prepare the purple sprouting broccoli. Trim off and discard the woody ends. Halve or quarter any thicker stalks to ensure even cooking. Set the prepared broccoli aside until needed.
Reduce the heat under the pan to medium-low and add the unsalted butter. Once melted, add the sliced garlic, dried oregano, and most of the aleppo pepper. Fry gently for about one minute until fragrant. Stir in the plain flour and cook while stirring continuously. Continue stirring until the mixture forms a paste with a light biscuit aroma.
Gradually add the dry white wine while stirring to create a smooth sauce. Allow it to bubble briefly until slightly reduced. Pour in the chicken stock and bring the mixture to a boil. The sauce should thicken as it heats.
Simmering With Broccoli and Finishing With Cream
Return the seared chicken breasts to the pan, placing them skin side up in the sauce. Cover the pan and cook for eight minutes over a gentle simmer. This stage allows the chicken to continue cooking while absorbing flavor.
After eight minutes, stir the single cream into the sauce. Carefully nestle the prepared broccoli around the chicken pieces. Cover again and cook for a further six to eight minutes. The broccoli should become tender while retaining its vibrant color. The chicken should be fully cooked through and reach a safe internal temperature.
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Once the cooking time is complete, taste the sauce and adjust seasoning if required. Scatter the remaining aleppo pepper over the top. Add an extra grinding of black pepper for freshness and heat. The sauce should be creamy, smooth, and lightly spiced.
Serve the chicken and broccoli directly from the pan or transfer carefully to warmed plates. Spoon the creamy sauce generously over each portion. Accompany with mashed potato or rice to absorb the rich sauce. The finished dish offers crisp-skinned chicken, tender vegetables, and a balanced mustard cream flavor.
