Yesterday, Chris came to stay in the house that I'm living in for the next three weeks, as I'm housesitting. We were originally going to go out to La Rioja in Alrincham for a tapas meal, but he didn't feel too well, and I was happy to stay in. He picked up some boneless chicken thighs on the drive here, and we had a flick through the many recipe books on the shelves to find something to do with them.
We are not the most textbook chefs, mostly preferring to choose a dish as a guideline, and then put our own twist on it. We chose chicken ovenbaked in a bacon and mustard sauce, but seen as we couldn't get our hands on any bacon, we used Italian salami instead.
To start with, we poured some double cream (you could use single if you weren't feeling so indulgent) into a saucepan, and added a dessertspoon of Dijon mustard and a dessertspoon of wholegrain mustard. Straying slightly from the recipe, we then added some basil, thyme, mustardseeds and oregano. We chopped 2 cloves of garlic, and added one to the saucepan, and kept the other one aside. We also added a tiny pinch of pepper, but more could be added to taste.
To start with, we poured some double cream (you could use single if you weren't feeling so indulgent) into a saucepan, and added a dessertspoon of Dijon mustard and a dessertspoon of wholegrain mustard. Straying slightly from the recipe, we then added some basil, thyme, mustardseeds and oregano. We chopped 2 cloves of garlic, and added one to the saucepan, and kept the other one aside. We also added a tiny pinch of pepper, but more could be added to taste.
Keeping the sauce on a low heat, we then cut up and pan fried the boneless chicken thigh meat in a little olive oil, with the remaining garlic clove. While that was browning, we griddled some asparagus shoots with a sprinkle of salt on, and added a couple of them chopped up into the sauce mixture, along with a few slices of salami pulled apart.
When the chicken was nicely golden, we drained the oil and added the meat to the saucepan, stirring it for a few minutes until it was fully coated in the sauce. At this point, the cookery book said to put it in an ovenproof dish and bake for 4 hours, but as we were hungry, we just decided to eat it as more of a quick casserole.
We served it with the remaining asparagus that we had griddled, and it was delicious! We had put salt into the sauce though, and it was a little too salty with the salami and the asparagus, hence why I have skipped that from this recipe. Not bad for something a little thrown together though!
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