This chicken with mustard cream sauce is my idea of a pantry dish — a dish cooked with pantry staples. It’s an easy fix that enables a cook to whip up a delicious home cooked meal without having to make a last-minute trip to the market or the grocery. It is also a better alternative to frozen dinners, pizza delivery or serving something out of a can.
This dish is easy to make. All you need is a 1.5 kilogram chicken (split into halves), know how to brown meat properly (dredging the chicken in flour prior to browning is not necessary at all) and a recipe for the mustard and cream sauce (below). If you want to make your own mustard, get the recipe.
Chicken With Mustard Cream Sauce
- 1 whole chicken cut into halves
- salt and pepper
- 2 to 3 cups cooking oil
- mustard cream sauce (scroll down)
- Rub the chicken halves all over with salt and pepper.
- Place in a covered container and keep in the fridge for a couple of hours.
- Heat the cooking oil in a frying pan large enough to accommodate the chicken halves side by side without overcrowding.
- Lower the chicken halves in the hot oil, skin side down. Fry over high heat until nicely browned and the skins have puffed, about 7 minutes. Flip to brown the other side.
- Lift the chickens with a kitchen spider or tongs and move to a plate. Pour off the oil.
- Return the chicken halves to the frying pan. Pour in the mustard cream sauce followed by about half a cup of water.
- Stir everything gently but thoroughly.
- Bring to a simmer. Cover and braise the chicken halves for about 15 minutes, flipping them over halfway through the cooking time.
- Serve the chicken surrounded by the mustard cream sauce.
- Optionally, garnish with thinly sliced mint leaves.