It's so easy to get into a rut, dinner-wise. We're all busy, and it's easy to repeat the same tried-and-tested dishes until you realise that you've been eating the same three on rotation for a month. It happens to everyone - even food bloggers - and I think it's particularly prevalent at the end of the season. When winter first comes around, we get excited for soups and stews - those big, hearty meals that we've missed as we snacked on the salads of summer. But slowly life gets in the way and those dishes we were once so excited for become routine and, dare I say it, a little bit boring.
This dish, inspired by Chloe and Jack, was my attempt to break the cycle of boring dinners. It's quick to knock up after work, and can be served with the side dish of your choice - we usually have roast potatoes because we full-on addicts, but fresh bread, rice or mashed potato would work. You could even ditch the carbs and just add a side dish of broccoli, if you're feeling masochistic. I've made it at least once a fortnight since first stumbling across the recipe, tweaking it every now and then until it's reached it's current form, and it goes down perfectly every time. I think my favourite thing about this recipe, is getting to use my Dad's homemade Kentish beer mustard, which is totally delicious and gives a gorgeous flavour to the sauce. Unless you happen to be perusing markets in Tunbridge Wells on the regular, you'll probably have to find your own favourite mustard - but really any wholegrain mustard will do.
- 1 tbsp. vegetable oil
- 3-4 chicken fillets
- 1 small brown onion, finely chopped
- 2 carrots, cut into batons
- 500ml chicken stock
- 3 tbsp. wholegrain mustard
- salt & pepper
- 1 tbsp. Worcestershire sauce
- 1 tbsp. runny honey
- 50g spinach
- 200ml double cream
- Small handful of fresh parsley (optional)
- In a large casserole dish, heat the oil at a medium temperature. Add the chicken fillets and fry gently on each side for a couple of minutes until slightly browned.
- Add the onion and carrot and fry for a few minutes more until the onion has softened.
- Pour in the chicken stock and stir in the mustard, Worcestershire sauce and honey. Season to taste.
- Cover with a lid and simmer over a medium heat for 20 minutes.
- Remove the lid and add the spinach and stir in the cream. Simmer for 5 minutes more until the spinach has wilted and the sauce has thickened.
- Taste the sauce and add any extra mustard or seasoning if required. Remove from the heat and garnish with parsley, if using.