I've recently discovered the joys of cream sauces with whole grain mustard. The tang of the mustard works perfectly to offsets the rich nature of cream adding a very grown up twang to enhance many a dish or indeed side order.
Tonight I had a chicken thigh baked in a mustard sauce and it was beautiful. Half a an onion sweated off and some crispy lardons, mixed with some crème fraîche, a crushed garlic clove and a teaspoon of dried thyme. This was poured over a de-boned chicken thigh and baked for 20mins at 200°C.
Tender chicken, crispy bacon and a tangy rich sauce. Beautiful. And so easy.
This type of sauce goes so well with so many other things. How about a pork chop? Or a slightly more refined version for fish?
I'm not a mustard lover (don't even mention horseradish) but I have fallen for wholegrain mustard hook, line and sinker. Quite frankly, I can't imagine not having some in the fridge.
Tonight I had a chicken thigh baked in a mustard sauce and it was beautiful. Half a an onion sweated off and some crispy lardons, mixed with some crème fraîche, a crushed garlic clove and a teaspoon of dried thyme. This was poured over a de-boned chicken thigh and baked for 20mins at 200°C.
Tender chicken, crispy bacon and a tangy rich sauce. Beautiful. And so easy.This type of sauce goes so well with so many other things. How about a pork chop? Or a slightly more refined version for fish?
I'm not a mustard lover (don't even mention horseradish) but I have fallen for wholegrain mustard hook, line and sinker. Quite frankly, I can't imagine not having some in the fridge.
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