Mustard Chicken Chops with Roasted Baby Potatoes

2 Dec

Nigella Lawson’s style of cooking produces food that looks good, tastes good and makes you feel good; basically it’s heaven on a plate. And I must add that her classic bestseller Nigella Express has ingenious short cut recipes for simple and scrumptious meals.

It’s all about minimising effort by maximising taste 😉

I was in the mood to have chicken chop and I don’t want to go through the hassle of marinating and grilling the meat for hours. I wanted something quick, fuss-free and good to eat. I refered to Nigella Express and instantenously, drew my inspiration from it. Here’s one for the road, an old French favourite — Mustard Chicken Chops with Roasted Baby Potatoes.

Ingredients

  • 2 chicken chops (approx. 450 gm total)
  • 2 teaspoons olive oil
  • 125 ml apple cider vinegar
  • 1 tablespoon wholegrain mustard (or Dijon mustard)
  • 1 teaspoon sugar
  • 75 ml double cream
  • 400 gm baby potatoes, boiled and peeled
  • 1 tablespoon mixed herbs, plus extra for garnish
  • 3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Salt and ground black pepper

Directions

Preheat the oven to 200 degrees Celsius.

Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a large baking dish, spacing them evenly apart.

Remove the fat off the chicken chops, and then bash them briefly to make them thinner. Quickly marinade the chicken chops with salt and pepper. Heat the oil in a heavy-based pan and cook the chicken chops over a moderately high heat for about 5 minutes a side. Set them aside.

Pour the apple cider vinegar into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard, sugar and stir in the cream.

Let the sauce continue cooking for a few minutes before adding the chicken chops again to absorb the sauce.

Roast the potatoes together with the chicken chops until they are tender and golden, turning them occasionally with tongs, about 15 – 20 minutes. Transfer the chicken chops and roasted potatoes to a plate and drizzle with sauce and mixed herbs, if desired.

You can also serve this dish with green salad by the side to make it a complete meal 😉

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