>Quick Honey & Mustard Chicken with A Simple Potato Gratin
As you all know, I recently hit yet another Beer Festival and made this super-simple dish to eat when we got back. The main reason for choosing this was one that I have been discussing with John recently – Inebriation. Half – Cutness. Merriness. A side effect, albeit an entirely pleasant one (in moderation) of a weekend’s Beer tasting. The simplicity lies in the make-ahead feel of the meal, and the fact that cutting a few corners never hurt anyone.
Quick Honey & Mustard Chicken (Serves two)
You will need:
Two medium sized Chicken Breasts
A tablespoon of Grain Mustard, such as Gray Poupon
Two Tablespoons of good, thick, runny honey
1. Mix the honey and mustard well in a dish, then cover tightly with cling film. Refrigerate and go to the Beer Festival.
2. When you return, ‘Butterfly’ the breasts and then pour over the Mustard Honey. Place under a pre-heated grill and cook. (About 20 minutes).
Now, that’s pretty easy, and to be honest you could stop right there. Put the meat in a warmed , buttered baguette and you’ve got a tasty sandwich right there with which to soak up that good booze. If you want to make something more of it (and are up to it) – then:
A Simple Potato Gratin
You will need:
One large waxy potato, peeled, sliced as thin as you like it
One pot of double cream (about 350ml)
3 crushed Garlic Cloves
Shake of Black Pepper, Shake of Nutmeg
2 teaspoons of olive oil
1. Preheat your oven to about 2ooc.
2. Gently saute your sliced potato in large pan in the olive oil (not too much heat;not too much oil), and then when colouring slightly, pour over your cream and discard the Garlic. This par-cooking shortens the oven time – something your grumbling belly wants.
3. Let it bubble away for about 20 minutes to soften further, on a low, low heat.
4. Finally, transfer into gratin or deep dish and place in the oven to brown. That’ll take about 20 minutes.
Not complex cooking, I know, but this dish is big on flavour and fills your belly; soaking up beer as it goes. Or, like me, you could sink a pint of Springhead’s Roaring Meg as you go. What can I say? I wanted another beer, and Meg’s citrussy style and huge floral aromas cut through the cream, complimented the sweet/hot chicken but didn’t add any more weight to the meal. In some ways, a perfect match-up.
Beats a Doner pizza anyday.