Week two brings another test of what my little Le Creuset can hold.
And once again, I turned to Jamie Oliver’s wonderful “5 Ingredients” cookbook. So, I know, I know, I keep going on about it, but this week especially demonstrates how versatile and useful it is. Because, scandal, I used way more than 5 ingredients in this list. In fact, I mashed up two recipes, and then still added more. I’m calling it a mustard chicken mashup.
In doing so, I also tested the limits of the 9-inch braiser.
Tl; dr, I might have gone a tad overboard, but it all still worked out.
If you have a 10-inch skillet, this will be fine; if you are using a 9-incher, perhaps do scant amounts or stir very carefully.
As its name suggests, this recipe has some mustard and chicken. It also has some veggies, some cream, and Worcestershire. I stole the carrots and Worcestershire sauce from a 5-ingredient beef recipe that also called for mustard, but the chicken recipe sounded easier, and creamier.
And aside from some careful stirring, it all worked out really well. My only regret, actually, is that the stone ground mustard was rather mild and I had hoped for it to be stronger. If you love mustard like we do, I recommend getting a stronger mustard or mixing stone ground and Dijon mustards. I liked the way the stone ground looked mixed with heavy cream, but I wanted more of a kick.
Other than that, it was a perfectly wonderful and quick two- to three-serving dinner, especially when served with the smashed potatoes my sweetie made in our new Instant Pot. I also thought about serving it with rice, but potatoes were perfect; plus, then I get to have a mashup and smashed potatoes.
Here’s what I did:
Ingredients
- 1 lb. chicken, sliced into thin strips
- 1 carrot, thinly chopped
- 1 onion, thinly sliced
- 6 oz. Brussels sprouts
- ⅔ c. heavy cream
- ½ c. water
- 1 T. Worcestershire sauce
- 2 T. stone ground mustard (or to taste)
- Pepper, to taste
- Olive oil
Directions
Add some oil to your Le Creuset (or 9- to 10-inch skillet), and stir in the carrot, onion, and Brussels sprouts. Cook over medium heat about 3 to 5 minutes, stirring occasionally, to slightly soften. Add the chicken slices, and cook another 3 to 5 minutes until the chicken is mostly cooked through.
Then, add the mustard, cream, water, and Worcestershire. Add pepper to taste.
Bring to a boil, and then simmer, uncovered, stirring occasionally, until the liquid thickens slightly into a sauce and the chicken is cooked through.
Season with additional pepper or mustard as desired. Serve with smashed potatoes or rice, or on its own, and enjoy!