Roasted Chicken with Dijon Mushroom Sauce
Nutrition per serving
| Calories | 524 kcal |
| Protein | 43 g |
| Carbs | 27.6 g |
| Fats | 25 g |
| Saturated Fat | 8.2 g |
| Monounsaturated Fat | 9.5 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 1.2 g |
| Fiber | 0.9 g |
| Sodium | 1,826 mg |
Ingredients
| Chicken Breast | |
| Fresh Thyme | |
| Garlic | |
| White or chestnut mushrooms | |
| Chicken Stock Cube | |
| Dijon Mustard (Whole Grain) | |
| Creme Fraiche | |
| Olive Oil | |
| Olive Oil | |
| Basmati Rice |
Preparations
1. Preheat oven to 200 C (390 F)
1. Preheat oven to 200 C (390 F)
2. Peel and finely dice the garlic.
3. Coarsely chop the mushrooms.
4. Remove the thyme leaves from the sprig.
Cooking Instructions
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
1. Rinse the rice in a sieve under cold running water for 30 seconds. Add to a medium pot of lightly salted boiling water and cook for about 20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
2. In a non-stick pan, heat a tsp of olive oil over high heat. Pat the chicken dry with kitchen towel and lightly coat with olive oil and a pinch of salt and pepper. Add to the pan, skin side down and cook for a few minutes until the skin is crispy. Transfer the chicken to a baking tray skin-side up and cook near the top of the oven for about 15-20 minutes until cooked through/no longer pink in the middle.
3. Return the same pan to medium heat with ½ a tbsp of olive oil. Add the garlic with the thyme leaves and cook for 30 seconds before adding the mushrooms and continue to cook until the mushrooms
are tender.
4. Add 100ml of water to the pan with the stock pot and stir until the stock dissolves. Once the mixture has reduced by a third, remove the pan from heat and stir in the crème fraiche and Dijon mustard and set aside.
5. When the chicken is ready, slice into 5 equal pieces and add to the mushroom sauce. Spoon the mixture over the chicken and leave for 5 minutes to marinade in the sauce.
6. Serve the chicken on top of the rice with the mushroom sauce drizzled over the top.