Wednesday, August 17, 2011

Chicken & Vegetables in Creamy Mustard Sauce

A few weeks back we had some guests for dinner.I knew that they are not used to eating spicy food so I had to come up with some dish with no spice in it. Preparing an Indian dish with no spice is difficult, so I ventured into the world of western cooking.After going through a lot of cook books  I came up with a dish which is a combination of 2 main dishes baked chicken and sauteed Vegetables.I used vegetables and chicken together and prepared sort of a one pot meal.It has some cream and cheese in it so those on diet can use little portions of cheese and cream.
Chicken Thigh fillets- 8 pieces 
1 onion - Sliced
1 Tomato- Sliced
6-8 Button mushrooms- Sliced lengthwise
10-12 Green beans/French beans- Cut lengthwise
250gm Baby Spinach-Roughly Chopped
Chicken /Vegetable stock- 1 cup
2-3 cloves garlic - finely chopped
1tsp garlic paste
2-3 tbsps Honey
Worcestershire Sauce- 2 tsps
1/4 tsp Nutmeg powder
3 tbsp- Butter
Cooking Cream -200ml
2 tbsps Wholegrain Mustard paste
1/2 cup shredded cheese
1/2 tsp Black pepper powder
Olive oil 
1. Place chicken pieces in a bowl and add 1tsp garlic paste, 1/4tsp black pepper powder, 1tsp honey, 
2tsps Worcestershire sauce, 1tsp butter,4tsps olive-oil &salt mix well and marinate for 2 hrs.
2. Roughly chop all vegetables lengthwise. In a frying pan add 2tsps olive oil when hot add ½tsp chopped garlic & saute for 1 min. Now add onions and saute till raw smell goes away. Add the tomatoes, mushroom and green beans  & ½ cup of the stock, mix well and cook for 5 minutes or till half done.
3. Now add 2tbsps wholegrain mustard sauce and cooking cream and mix well.  
4.Add a  pinch of nutmeg powder, black pepper powder & finally add the chopped spinach and let it simmer for 2 minutes and remove from gas.(Add salt if required as the stock already has salt)
5.Add around 3-4 tbsp of olive oil to the frying pan when hot add the marinated chicken pieces and fry for 5-6 minutes till 3/4th done.Remove and keep aside.
6.Now brush some olive oil to a baking tray. Place the fried chicken pieces along with all the juices in the tray. Add the sautéed vegetables to tray along with the sauce. Pour the remaining 1/2 cup of the stock, shredded cheese and season with black pepper powder and nutmeg powder.
7. Bake in the oven at 200deg C for 25-30 mins.Let it sit for 10mins before serving.
 You can serve this with Salad .I served it with white jasmine  rice and it tasted very nice.

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