one pan creamy mustardy chicken

Monday. The mere mention of the word usually makes me grumpy. Even after leaving my job in corporate America to start my own company with ideals to launch myself on the unsuspecting American public, I still don’t like Mondays. I do like Monday nights though. I think it’s because I know the most disliked day of the week is over. Monday nights in the Walker-Imrie household are usually some wine, an easy meal eaten in front of the telly and maybe some football, a wonderful English dramody or some killer TV (Investigation Discovery channel is one of my secret addictions). Rarely do I feel like being at all spectacular in the kitchen on a Monday…p-lease.

ingredients for one pan creamy mustardy chicken

ingredients for one pan creamy mustardy chicken

Instead of ‘meatless Mondays’ that many seem to adhere to, I prefer ‘easy Mondays’. It doesn’t have quite the same fluid ring but it does make perfect sense to me. This recipe fits ‘easy’ like a glove. It’s a throw-together meal all cooked in the one pan that winds up tasting like a delectable roast chicken dinner. At least that is what I think it tastes like. Try it and let me know.

adding sherry to the browned chicken and onion

adding sherry to the browned chicken and onion

It’s been stormy and raining here all day in sunny Florida. I didn’t even go for a bike ride today. It wasn’t storming early this morning so I could of pedaled my way closer to my August 2015 goal but I screwed my back up riding too far on Saturday. I rode just over 14 miles or 24 kms. That might not sound far to some but remember, I’m riding a clydesdale, not a thoroughbred and both my knees need replacing so it was an achievement for me albeit short-lived. Wild Cherry (my trike) has girth and weight so she isn’t easy to ride (I do love her though). It was during Saturday’s ride I decided that the seat on her must have been designed by someone who didn’t have a vagina because surely no woman could be that thoughtless or cruel. There was a lot of whining that day…so I’m told and I ended up with a sore back. And a new seat which is lovely – it’s padded and straight and doesn’t stick up into my nether regions. Today I thought I’d rest my back a little so instead of riding I cooked.

adding sour cream and peas to my one pan wonder

adding sour cream and peas to my one pan wonder

Something easy and quick because my back wasn’t going to allow me to flit about the kitchen for long. I’d made a recipe similar to this for a chicken cookbook I wrote in Canada several moons ago. It was delicious. This recipe I think is better. I added homemade chicken stock. This gives the dish a nicer flavor than store-bought, mainly because I make really good chicken stock but store-bought is totally fine of course. Frozen peas are a must to keep on hand in the freezer. I think I might make a frittata tomorrow night with the rest of the bag that’s leftover from this recipe. Bacon, pea and goat cheese frittata. Doesn’t that sound good? Stay tuned…

one pan creamy mustardy chicken

one pan creamy mustardy chicken

I’m deciding…red or white wine with this? Red I think. It’s so nasty out that red wine seems fitting. Enjoy!

Et voilà - the recipe!

one pan creamy mustardy chicken

  • 1 tablespoon olive oil
  • 1 lb (500g) skinless, boneless chicken thighs, chopped
  • salt and freshly ground pepper
  • 1 cup diced onions
  • 4 garlic cloves, crushed
  • 1/2 cup dry sherry
  • 3/4 lb (375g) baby new potatoes, sliced
  • 2 cups chicken stock
  • 2 tablespoons Dijon or beer mustard
  • 1 teaspoon finely chopped fresh rosemary
  • 3/4 cup frozen green peas
  • 1/4 cup sour cream
  1. Heat oil in a large frying pan over medium-high heat. Add chicken, a pinch of salt and a generous pinch of freshly ground pepper. Cook, stirring occasionally, for 5 to 7 minutes or until the chicken is lightly browned. Stir in onion and garlic. Cook for 5 minutes, stirring occasionally, or until onion is softened and golden.
  2. Add sherry. Simmer until sherry is reduce by half.
  3. Stir in potatoes, stock, mustard and rosemary.  Reduce heat to medium. Cook, uncovered, stirring occasionally, or 12 to 15 minutes or until potatoes are tender and sauce is thickened somewhat.
  4. Add peas sour cream and cook, uncovered, for 3 minutes or until peas are hot. Serves 4.

 

 

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