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Last night, with very little inspiration but the 'right' ingredients, I resorted to making one of the family's favorite meals. For want of a better description, it is 'Sweet Creamy Mustard Chicken'. Sometimes it is Pork. Sometimes it is Veal. Most often it is Mushroom. Sometimes it is less sweet. The 'richness' of this recipe is a great way to make chicken breasts go a little further - 3 were ample for our family of 5.
Firstly, I cut each chicken breast into approximately three equally sized medallions. I cut the thicker parts in half to make thinner slices. I coat each piece of chicken in some flour seasoned with ground pepper. I then panfry these in some butter and olive oil. Once all the chicken is cooked, I set this aside and I deglaze the pan with some Sherry/Marsala/Verjuice/White Wine. Last night it was Cream Sherry (hence the sweetness). I then add some sliced mushrooms. When these have softened, I add some cream (maybe half a cup) and a good tablespoon (or two) of Wholegrain Mustard. I heat this through and then add the cooked chicken - coating each chicken medallion in the sauce. I plate the chicken pieces, thin the sauce (if needed) with a little milk, make sure this is heated through then pour over the chicken on the plates. I serve with vegetables.
Last night's vegetables included oven roasted potato and sweet potato and a medley of sautéed red onion, red pepper, zucchini and baby spinach. I really wanted a 'green' vegetable such as asparagus spears - but alas, we were out.
The range of vegetables reminded me of the times I shared a house with my friend Melissa. We would always try and thwart the old 'meat and three veg' mantra by adding as many vegetables to a meal as we could muster. We'd often serve a 'meat and eight veg' meal! Last night's veg included: mushrooms, red pepper, red onion, zucchini, spinach, potato, sweet potato and a garnish of spring/green onion.
After many a mediocre attempt, I think I have just about mastered cooking a roast chook. I use Ina Garten's recipe for Perfect Roast Chicken as the basis (without the carrots and fennel), roasting a chicken atop sliced onions. As the chicken is resting, I puree the onions (infused with chicken juices) and either add this to a gravy I have made from a simple stock (simmered giblets, carrot, parsley, celery, peppercorns) and pan drippings or I add a roux and some milk to make an 'oniony' white sauce. I usually serve the chicken with roasted vegetables (potatoes, pumpkin, parsnip, sweet potato, turnip, carrots) and green peas. I cook enough so I have leftovers.
My family doesn't seem to much like eating leftovers. If however, I incorporate leftovers into another dish, then this is perfectly acceptable. I use leftover roast chicken, onion gravy / sauce and roast vegetables and peas to make a chicken pie. Without a doubt, the line "Chickens go in and pies come out..." line from Chicken Run is quoted on every occasion I serve Chicken Pie to the family. We are big fans of Aardman animations and the gorgeous and subtle sense of humor they adopt in everything they create. Our family regularly quotes Aardman characters - particularly Wallace and Gromit.
As the emphasis on this meal is ease, I use a pre-made pie base and frozen puff pastry to top. I really like the Wholly Wholesome Whole Wheat pie shells for this purpose. Dependent upon my tastes and quantities, I might add spinach, diced carrots onions and peppers (steamed or slightly cooked in a little olive oil), canned or fresh corn, mushrooms, etc.
A couple of nights ago, I found myself with some leftover rotisserie chicken from the supermarket. I pondered making either a chicken pie or salad. Pie won. I made a white sauce, added some Keen's curry powder, chopped chicken, a packet of thawed frozen spinach and a couple of rough chopped potatoes (quickly steamed in the microwave). I served the pie with some green peas. This dish was liked by all. I thought of serving it with a little mango chutney and had considered adding a few raisins to the chicken filling. Paul was grateful that I hadn't. As the curry aroma reminded all the kids of curried egg sandwiches, we thought some chopped hard-boiled egg might be a good addition too.
