January Gourmand
January is the time when I start as I mean to go on. More than ever this year, being a new mum with a baby weaning onto mums gourmet cooking (no pressure!) – I am energised by Georiga’s enthusiasm, and as a result, I am turning into a domestic goddess by the day.
Inspired by all this domesticity, we have decided at Agent it is a great time to share a bit of comfort cooking with our friends. So dig deep to the back of your cupboards, collect all of those pulses and dried beans that you buy and never use and create a January cook off!
My recommendation for the comfort cooking menu is my 'Paddington Street Chicken' (named after the street I lived on in London when I discovered it).
You will need:
Chicken breasts, one per serving
Red onions finely chopped
Mushrooms sliced
2 garlic cloves diced
(optional herb chopped Tarragon)
Natural greek yoghurt
Dijon mustard
Whole grain mustard
Dash of white wine.
Take your onions, garlic and mushrooms and combine in an oven proof dish. Lay the chicken breasts on top and add a little seasoning and tarragon. Follow it up with the white wine and seal the dish with foil and bake in the oven to allow the chicken to steam for about half an hour (gas mark 6ish).
About five minutes before the chicken is due to come out of the oven, combine the two mustards and the Greek Yoghurt in a saucepan and slowly warm, do not allow this to boil as it will curdle.
Serve the chicken on a bed of the onion and mushroom and smother with the Dijon sauce; this is great to serve with a jacket potato and a little broccoli or seasonal vegetables.
Agent Jayne aka Delia Lawson - at your service!
14/01
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