This is one of those recipes that comes about based on the ingredients you have left in your fridge, and it is magic. Tonight was my second time attempting this dish, and fortunately I came across a recipe on Kayotic Kitchen a while back that helped me refine the steps a bit. I’ve thrown together a dijon & sour cream based sauce a couple of times, but Kay’s addition of paprika really brought the flavor up a few notches. Also, her photos are much lovelier than mine! One of these days I’ll get a real camera and give up on these iphone pics… I’ve also done this dish without the chicken – it can easily be made vegetarian by removing the chicken, doubling or tripling the mushrooms, and substituting a few other ingredients. Any way you do it, it whips up easily on a weeknight!
1 pound chicken, sliced into small strips
8 oz mushrooms, sliced
1 large onion, roughly chopped
3 garlic cloves, minced
1 green bell pepper, roughly chopped
1/2 tsp paprika powder
1 tbsp all-purpose flour
2 tbsp dijon mustard
3/4 cup chicken broth
1/2 cup sour cream
2 tbsp olive oil
freshly ground pepper
4 tbsp minced fresh parsley
1 cup uncooked rice
Prepare rice as directed.
Heat 1 tbsp olive oil in a large saute pan and cook the chicken until tender, about 8 minutes. The chicken shouldn’t brown. Remove the chicken strips from the pan and set aside. Heat one more tbsp olive oil and saute the bell pepper and onion for 3-4 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Cook for an additional minute, stirring occasionally. Add the flour, stir and cook for a minute to neutralize the rawness. Pour in the chicken broth, stir well, add the chicken strips and bring it all to a boil. Season with salt and pepper to taste. Simmer without the lid on for 5 minutes. Add the paprika powder, dijon mustard and sour cream, stir and simmer for another 5 minutes. Let sit a few moments to thicken.
Serve over rice and with a sprinkle of fresh parsley.
I was originally going to post this as ‘Sunday Dinner,’ when I realized I had easily put it together on a weeknight and was just enjoying the fantastic leftovers today. The fennel! Oh, the fennel just makes this dish. And when I used bone-in chicken thighs instead of cutting apart an entire chicken, the prep became mere minutes. This dinner will definitely go into our regular rotation of weeknight meals.
Mustard Chicken with Root Vegetables
adapted from real simple
4 pounds chicken, cut into 8 pieces
3 tablespoons whole-grain mustard
2 tablespoons soy sauce
6 small carrots, cut in half crosswise
2 medium fennel bulbs, cut into wedges
1 red onion, cut into wedges
8 sprigs thyme
3 tablespoons olive oil
kosher salt and pepper
Preheat oven to 400° F.
Pat the chicken dry with paper towels. Combine the mustard, soy sauce, and
1/2 teaspoon pepper in a large bowl. Add the chicken and stir to coat.
Combine the carrots, fennel, onion, thyme, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon
pepper in a roasting pan.
Nestle the chicken among the vegetables. Roast until the chicken is cooked through
and the vegetables are tender, about 50 minutes.