This chicken dinner recipe will always be a winner at the dinner table, Chef! Start by dishing up the steaming basmati rice, then drench it with a delectable dijon mustard sauce, loaded with spinach and sun-dried tomatoes. Oven roasted chicken pieces send this dish in first place over the finishing line.
Delicious Dijon Chicken
Delicious Dijon Chicken
with sun-dried tomatoes & baby spinach
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Brown Basmati Rice
- Button Mushrooms
- Chicken
- Creme Fraiche
- Dijon Mustard
- Free-range Chicken Pieces
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Spinach
- Sun-Dried Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MMMUSHROOMS
Place a pan over medium-high heat. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
LOADED MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic and fry until fragrant, 1-2 minutes. Add the wine and simmer until all the alcohol evaporates, 1-2 minutes. Add the spinach, the sun-dried tomatoes, and the fried mushrooms. Deglaze the pan with 50ml of water before removing it from the heat. Add the crème, the mustard (to taste), and seasoning.
DELISH DINNER
Make a bed of the fluffy rice and top with the crispy chicken pieces. Spoon over the mustardy sauce. Enjoy.
Free-range Chicken Pieces - 2
Brown Basmati Rice - 100ml
Button Mushrooms - 65g
Onion - 1
Garlic Clove - 1
White Wine - 50ml
Spinach - 20g
Sun-dried Tomatoes - 20g
Crème Fraîche - 30ml
Dijon Mustard - 10ml
ROAST CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MMMUSHROOMS
Place a pan over medium-high heat. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
LOADED MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final minute, add the grated garlic and fry until fragrant, 1-2 minutes. Add the wine and simmer until all the alcohol evaporates, 1-2 minutes. Add the spinach, the sun-dried tomatoes, and the fried mushrooms. Deglaze the pan with 100ml of water before removing it from the heat. Add the crème, the mustard (to taste), and seasoning.
DELISH DINNER
Make a bed of the fluffy rice and top with the crispy chicken pieces. Spoon over the mustardy sauce. Enjoy.
Free-range Chicken Pieces - 4
Brown Basmati Rice - 200ml
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
White Wine - 100ml
Spinach - 40g
Sun-dried Tomatoes - 40g
Crème Fraîche - 60ml
Dijon Mustard - 20ml
ROAST CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MMMUSHROOMS
Place a pan over medium-high heat. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
LOADED MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic and fry until fragrant, 1-2 minutes. Add the wine and simmer until all the alcohol evaporates, 1-2 minutes. Add the spinach, the sun-dried tomatoes, and the fried mushrooms. Deglaze the pan with 150ml of water before removing it from the heat. Add the crème, the mustard (to taste), and seasoning.
DELISH DINNER
Make a bed of the fluffy rice and top with the crispy chicken pieces. Spoon over the mustardy sauce. Enjoy.
Free-range Chicken Pieces - 6
Brown Basmati Rice - 300ml
Button Mushrooms - 190g
Onions - 2
Garlic Cloves - 2
White Wine - 150ml
Spinach - 60g
Sun-dried Tomatoes - 60g
Crème Fraîche - 90ml
Dijon Mustard - 30ml
ROAST CHICKEN
Preheat the oven to 200°C. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
MMMUSHROOMS
Place a pan over medium-high heat. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
LOADED MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). In the final minute, add the grated garlic and fry until fragrant, 1-2 minutes. Add the wine and simmer until all the alcohol evaporates, 1-2 minutes. Add the spinach, the sun-dried tomatoes, and the fried mushrooms. Deglaze the pan with 200ml of water before removing it from the heat. Add the crème, the mustard (to taste), and seasoning.
DELISH DINNER
Make a bed of the fluffy rice and top with the crispy chicken pieces. Spoon over the mustardy sauce. Enjoy.
Free-range Chicken Pieces - 8
Brown Basmati Rice - 400ml
Button Mushrooms - 250g
Onions - 2
Garlic Cloves - 2
White Wine - 200ml
Spinach - 80g
Sun-dried Tomatoes - 80g
Crème Fraîche - 125ml
Dijon Mustard - 40ml
Woolies Products in this dish
