Creamy Mustard Chicken with Spring Greens

My veg box seems to have shifted from winter cabbage and purple sprouting broccoli to spring greens, so this recipe from Abel & Cole sounded like a perfect way to add them to a meal.  Another dish with mustard – this time grainy mustard – though it’s softened with the honey and crème fraîche.

Creamy Mustard Chicken with Spring Greens

I reworked the recipe a little – the timing seemed a little short for the chicken and I didn’t want to overcook the greens, so after before adding the greens, I put it in the oven at 200ºC for 10 minutes, then back on the hob, adding the greens and continued from there.  For the thyme, it doesn’t appear to have an amount listed so I used 1 tsp dried thyme.

Wine pairings:

Two chardonnays on the list this week – one Old World (Paul Mas Chardonnay 2013 from the Loire Valley, France, £6.99 at Majestic) and one New World (Kangarilla Road 2012, Australia, £9.99 at Majestic). Both lightly oaked, with the  Kangarilla Road showing more tropical fruits.  Initially I liked the Paul Mas better (and at £6.99, it’s well priced), but preferred the Kangarilla Road the second time around and I thought it was a better match with the dish.

the wines

 

 

 

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