Dijon chicken + roots + braised red cabbage

Its begining to feel cold and wintry up here in the Peak District and I don’t think it will be long before we ge tthe first flurries of snow! After a chilly but sunny bike on the trails today, we wanted something warming and hearty for Sunday dinner, and this Dijon chicken was just that. The deep burgundy braised red cabbage to accompany it makes the house smell just like christmas as it is gently simmering. It is really easy to make to and pretty much cooks itself. The boys lapped this up and will become a fave in the Harris house. Enjoy!

serves 4, 7 smartpoints (flex)

ingredients

for the Dijon chicken

4 chicken breasts, skin removed

1 red onion, peeled and sliced

2 cloves of garlic, peeled, crushed and chopped

1 punnet chestnut mushrooms, quartered

500ml white wine

2 tbsp Dijon mustard

handful chopped tarrogan

2 tbsp reduced fat creme fraiche

sea salt

freshly ground black pepper

for the braised red cabbage

half a red cabbage, shredded

1 red onion, peeled and sliced

1 apple, peeled, cored and chopped

1 cinnamon stick

1 star anise

grating of nutmeg

6 whole cloves, ground

50ml balsmaic vinegar

25ml water

sea salt

freshly ground pepper

1.5 tbsp dark muscovado sugar

for the root veg

Medium butternut squash, peeled and chopped into large cubes

half a celeriac, peeled and chopped into large cubes

1 medium sweet potoato, peeled and chopped into large cubes

sprinkling of thyme leaves

sea salt

freshly ground black pepper

method

Heat oven to 190oC/170oC fan. Heat on medium a shallow hob/oven proof shallow casserole pan, and spray with some oil. add seasoned chicken breasts and sear on each side until golden. Remove from the pan and set aside.

Add the onions, mushrooms and garlic and fry till soft. Add the dijon mustard, tarrogan and wine, and stir.

Add the chicken back to the pan and bring to a simmer. Pop the lid on slightly ajar and transfer to oven and cook for 1hr 30 mins, stirring occasionly.

For the red cabbage, add all ingredients to a medium saucepan, bring to a simmer, then pop the lid on and turn heat down to lowest heat possible and cook for 45 mins – 1hr.

For the root veg, spray a roasting tray with oil and add the root veg and mix with the thyme and season. Add to the oven with the chicken for the last 45 mins of cooking.

Once the chicken is cooked, stir in a little cornflour to thicken the sauce. Serve with the brasied red cabbage and root veg, and maybe some greens.

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