Tuesday, February 28, 2006

Mustardy chicken with roast vegies

This dinner gets rave reviews from hubby and kids, and has made my 7 year old son addicted to mustard (after school yesterday he had fresh bread spread only with mustard!). It is a recipe from the CSIRO Wellbeing Diet, a very popular book in Australia right now. I like the recipes, though I disagree with their suggestion for a very high consumption of red meat. I do eat red meat myself, but they recommend too much for my liking.

The chicken breasts covered with chopped tomato are baked (45 min at 180C) in a covered dish with 1/2 c chicken stock, 1/4 c white wine, 1 tablespoon mustard, garlic, and zest & juice from one lemon. In the same oven I bake cubed potato and pumpkin, tossed with olive oil and chopped rosemary. After baking, the mustardy juices from the chicken are quite thin, and I thicken them with a butter/flour roux. Served with a green salad.

1 comment:

Faux Couture said...

I have been so excited about your blog and now its here, YEAH!

I can make almost any meat dish by substituting Quorn’s faux chicken or their faux minced beef. I am eager to try some of your gourmet recipes.

I *really* need some inspiration and you are the best example with all of your gorgeous gourmet dishes!!