Pairs well with Chicken with Mustard Sauce and Chips
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Chicken with Mustard Sauce and Chips
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A simple and flavorful chicken dinner featuring crispy skin chicken breast cooked with a creamy mustard sauce and served with chips.
00:25:00 total
Serves 2
medium
Main Various
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Ingredients
- chicken breast - 1 large breast (with skin, wing bone removed)
- white wine - 100 ml (for sauce reduction)
- chicken stock - 2 ladles (for sauce)
- mustard - 2 tablespoons (preferably Dijon mustard)
- butter - 2 knobs (about 30 g) (cold knobs for mounting sauce)
- salt - to taste (to season chicken)
- black pepper - to taste (freshly ground, to season chicken)
- chips - watch the video to see (to serve alongside)
Instructions
- Cook Chicken Skin Side Down: Place the chicken breast skin side down into a pan. Place a weight on top to hold the skin down and cook on low heat until the skin is crispy and cooked through.
- Rest Chicken: Remove the chicken from the pan and let it rest.
- Make Sauce Base: Add white wine to the pan and reduce it by about 50%.
- Add Chicken Stock and Reduce: Add a couple of ladles of chicken stock and reduce on high heat until the sauce reaches desired consistency.
- Add Chicken Roasting Juices: Add the chicken roasting juices from the resting chicken into the sauce for extra flavor.
- Incorporate Mustard: To avoid lumps, take some sauce out and mix it with the mustard to form a paste, then fold this paste back into the sauce.
- Mount Sauce with Butter: Add cold knobs of butter to the sauce and swirl the pan to melt the butter and create a shiny, emulsified sauce.
- Season Chicken: Season the rested chicken breast with salt and freshly ground black pepper before serving.
- Serve: Serve the chicken with the mustard sauce and chips.
