Recipe 49 Nigel Slater Mustard Chicken and Creme Fraiche Recipe Review

I was home for a long weekend for a family celebration and wanted to make something different for my parents to try. I found a simple recipe from Nigel Slater that I thought would suit the tastes of both my fussy parents whilst still being interesting for me.

4 chicken thighs
250ml crème fraîche
2-3 heaped tbsp grain mustard
2 garlic cloves, crushed
150g pancetta or bacon in the piece
3 or 4 small sprigs thyme  Chicken with mustard and crème fraiche. Photograph: Jonathan Lovekin

Set the oven at 200C/gas mark 6. Put the chicken thighs in an ovenproof dish. Put the creme fraiche in a mixing bowl with the mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the creme fraiche.

Cut the pancetta into short, thick strips then fry in a non-stick pan until the fat is golden. Mix with the sauce then spoon over the chicken. Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured.

This was a really simple dish to make, with little active cooking time. The only ingredient I needed to buy was the creme fraiche and although an ingredient I am a little in the dark about, it will be something I would try more often. It makes normal ingredients into something a little more special and impressive. A great dish and something I would definitely would do again.


Popular Posts