Wednesday, August 8

Mustard & Leek Chicken

I'm always posting on here about how bland I think chicken is and then find recipes that completely contradict that. I like this one (taken from a recipe in Jamie Oliver's cookbook) because it doesn't require any special ingredients or fancy cooking methods to transform it into something extraordinary. The mustard and leek combination is a well-known perfect pairing (see it done with pork here), but it's the pan-roasting technique that makes this chicken so tasty. The skin gets slathered with mustard and then hits the hot pan for the majority of the cooking which makes it super crispy and flavorful. While the meat rests, a fast and easy pan sauce is made  and then dinner is ready in less than thirty minutes.

Mustard & Leek Chicken:
  • Season 2 skin-on boneless* chicken breasts with salt and pepper, then slather the skin-side of each with 1 tsp. Dijon mustard.
  • Meanwhile, heat a large skillet to high heat and add a little bit of olive oil to the pan.
  • Add the chicken to the pan, skin-side down, and let cook for 5-7 minutes.
  • Thinly slice 2 leeks** and add to the pan and cook for another 3-5 minutes, or until softened.
  • Flip the chicken, add in 1/2 c. white wine, and cook for another 5-10 minutes, or until cooked through, then transfer to a cutting board to rest.
  • Stir the leeks and add in 1 tbsp. heavy cream, then turn off the heat and add in 1 tbsp. grainy mustard.
  • Slice the chicken, divide onto plates, and spoon sauce on top.

Serves two
*Ask your butcher to do this for you, or pull off the bones from bone-in, skin-on breasts.
**White and pale green parts only.