Tuesday, 22 September 2015

Creamy Mustard Chicken and Mushrooms, Roasted Sweet Potato, Roasted Carrots and Asparagus in Garlic Butter

This is a lovely dish for the colder nights - it's warming and hearty and could be served with rice, pasta or just salad, or as I have with some roasted sweet potatoes and a selection of vegetables.

Surprisingly given the warm wholegrain mustard addition, this is also a weaning winner too - especially with the roasted sweet potatoes which are always a hit with Bridget. The vegetables and sweet potatoes make for great finger foods whilst the chicken and mushroom encourages the development of spoon feeding.

The below recipe makes enough for two adult portions and two weaning portions.

Here's how:
Chicken & Mushrooms:
  • 300g chicken breast
  • 150g mushrooms - I used Chestnut but any work well
  • 1 tbsp olive oil
  • 1 yellow pepper
  • 4 spring onions
  • 1 clove garlic
  • 2 heaped tbsp creme fraiche 
  • 100ml hot chicken stock
  • 1-2 tbsp plain flour
  • 1 tbsp wholegrain mustard
  • 2 tsp dried tarragon
  • Pinch black pepper
The accompaniments:
  • 1 large sweet potato
  • 1 pack asparagus tips
  • 1 tbsp olive oil
  • 2 carrots
  • 1 tbsp butter
  • 5 cloves garlic
  • Pinch paprika
  • Pinch dried thyme

Firstly place the oven on to 180 and the kettle on to boil.

Peel the sweet potato and slice into rounds of about 1/2 cm thickness.

Peel the carrots and cut into chunky wedges and place into a saucepan with the sweet potato and pour over the boiling water till everything is covered and place on a medium heat and cook for five minutes.

While the pot is boiling, finely slice the spring onion and 1 clove garlic and add to a non-stick pack with the olive oil and place onto a low heat.

Slice the pepper and mushrooms and set aside for a moment.

Chop the chicken into evenly sized chunks and once the spring onion has started to soften add to the pan. Turn the chicken to cook and whiten on each side.

By now the potato and carrot will be nicely blanched. Remove and drain away all water and give a vigorous shake.

Place into a baking tray or dish. I try to pop the sweet potato one end, and the carrots the other if possible. Now sprinkle over the thyme over the carrots and the paprika over the sweet potato. Add four of the garlic cloves to the pan and then drizzle over about a tablespoon of olive oil. Place into the oven to cook for 30 minutes.

Once the chicken has turned white on all sides add the pepper and mushrooms to the pan and allow them to soak up the cooking juices and slightly soften.

Now add the creme fraiche and stir till it reduces down to a less solid and more liquidy format then add the chicken stock, tarragon, mustard and black pepper and give a good stir. Allow to cook, stirring every few minutes for about five minutes. Then add the flour and stir until all is absorbed by the sauce. Now this needs to cook away until the sweet potatoes are nicely charred – stir every few minutes and this should thicken up beautifully.

A few minutes before removing the sweet potato and carrots from the oven and the chicken off of the heat, in a separate pan, melt the butter with a clove of garlic – I just cut in half and this is enough to flavour the butter. Now add the asparagus and shake every minute or so. Leave these to cook whilst you plate up everything else and that will be plenty of cooking time. Enjoy!

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