January 12, 2018
Friday Flavour: Mustard Chicken in Creamy Brie Sauce
For the life of me, I struggle trying to remember the recipe of this dish as this was something I had created on a fly. Add on to the fact that I made this months ago, trying to pry open my brains to remember each and every ingredients became an almost impossible task.
Did I even write it down after that? Here’s the thing: I thought I did. Apparently I didn’t. All I did was posted a picture of it on IG and then had conveniently forgotten about it. My mind seems to be failing me these days!
So back to my mustardy, chickeny, creamy, brie-y and a little bit of dill-y on the top, this was made with no agenda and no creative intention. If anything, the ingredients were mainly left-overs that I needed to use before I had to throw them away.
That was how this dish happened. And it made for a very nice discovery of another brand new creation that’s worth every repeat. Just tell me you love me, OK! 😀
- 6 pieces chicken drumsticks with skin
- 3 tbsp butter
- 1 clove garlic
- 1 medium size yellow onion, diced small
- 3 tspn black mustard seed
- 3 tbsp dijon mustard sauce (more if you prefer it to be more mustardy)
- 2 tbsp onion powder
- 1 tbsp black pepper
- 150 ml cooking cream
- A small block of brie cheese, sliced to pieces
- Salt & pepper to taste
- 1 tspn dill, topping
- Season chicken with salt, pepper and some dijon mustard. Set aside for half an hour then pan-fry till it gets a little brown (not fully cooked). Set aside
- Melt butter in a hot pan. Throw in the black mustard seeds till they pop.
- Then add in garlic and (diced) onions. Saute till the onion becomes translucent
- Add dijon mustard, onion powder, black pepper and cooking cream
- Stir well till almost boiling then lower the fire and add in brie till it's all melted.
- Add in the half cooked chicken. Spread the brie sauce all over the chicken. If the sauce dries up, add in some water
- Cover for about half an hour till the chicken is cooked.
- Turn off the fire when done. Top with dill when ready to serve.
- Best eaten with rice or French bagguette
- Feel free to add more mustard or more brie to enhance the taste to your liking. If desired, add in some mushrooms for added flavour.
Ooh, I have all the ingredients on hand! This sounds so yummy. I’m glad you recreated it. 🙂
It is oh-so-yummy if I may shamelessly say so. :p Make it, Jas!! With your twist to it. Always exciting! 🙂 x.
Chicken. Brie. Mustard. A great set of ingredients (among the others) that came together to create something you’ve wanted to make again… I am glad you were able to re-create this to blog about it, and to bring it to Fiesta Friday. It’s something I’d really like to make (gotta get me some Brie….) Thanks!
Brie must be one of the best of cheeses – to me at least! 🙂 Thanks for stopping by.