Creamy Chicken and Mustard Fricassée

Georgina Hayden’s quick one-pan creamy chicken, purple sprouting broccoli and mustard fricassée, ready in about half an hour.

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Recipe Info
Servings: 4
Prep: 5m
Cook: 30m
Total: 35m
Ingredients
  • 4 skin-on chicken breasts
  • Sea salt and black pepper
  • 2 tsp English mustard powder
  • 1 tbsp olive oil
  • 400 grams purple sprouting broccoli
  • 30 grams unsalted butter
  • 4 garlic cloves, peeled and finely sliced
  • 1 tsp dried oregano
  • 1 tsp Aleppo pepper
  • 2½ tbsp plain flour
  • 125 ml dry white wine
  • 500 ml chicken stock
  • 200 ml single cream
Instructions
  1. Put the chicken breasts on a deep plate and season generously. Add the mustard powder and olive oil, then massage them all over the chicken.
  2. Put a wide casserole dish or large, deep frying pan on a medium-high heat and sear the chicken skin side down until it is deeply coloured. Fry on the underside for a few minutes, too. This should take five to eight minutes in total.
  3. Meanwhile, trim off and discard the woody ends from the purple sprouting broccoli and halve or quarter any large, bushy stalks. When the chicken is browned all over, return it to the plate skin side up; it doesn’t need to be cooked through at this stage, just coloured.
  4. Add the butter to the pan and turn down the heat to medium-low. Add the sliced garlic, dried oregano and most of the Aleppo pepper, fry for a minute, then stir in the plain flour. Keep stirring until you have a biscuity-smelling paste, then stir in the white wine until the sauce is smooth and bubbling.
  5. Add the chicken stock, bring to a boil, then return the seared chicken skin side up to the pan. Cover and cook for eight minutes, then stir in the cream, nestle in the broccoli, cover and cook for a further six to eight minutes, or until the broccoli is tender and the chicken is cooked through.
  6. Scatter over the remaining Aleppo pepper and a good grinding of black pepper, and serve with mashed potato or rice.
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