Mustard Chicken with Sausages and Cream Sauce

So this is an adaption of a Nigella Lawson recipe from her book Kitchen. I love trying out her recipes because they always turn out so good and I can make changes to them according to my taste and still end up with a delicious meal. This mustard chicken is roasted with sausages, potatoes and onions.

Alright, I know what your thinking, Why sausages when there is already chicken in there? Trust me, when you put that delicious piece of roasted sausage in your mouth, you’ll know why. So let’s get to the recipe. Here’s what you’ll need.

– Serves 4

Chicken Thighs or Legs – 8 pieces (about 1 kg)
garlic paste, mustard, salt and red pepper flakes – 1/2 tbsp each
4 sausages (any kind) – cut into 1 inch pieces
2 medium sized potatoes – cut into 2 inch cubes
vinegar – 4 tbsp

1 large onion – cut into 1 inch pieces
Oregano (optional) – 1/2 tsp
Olive oil – 2 tbsp
Butter – 2 tsps 

For the Cream Sauce:
1 cup of milk & 1/2 cup of chicken stock
flour – 2 tbsp
salt & pepper to taste 

Take your chicken, vinegar and spices and mix them in a bowl. Let it marinate in the fridge for about an hour or less. (I always forget to pre-marinate it. I am lazy. You shouldn’t be lazy like me and marinate it an hour before.)
Preheat your oven to 200 C or 400 F. Then, heat up a skillet or a pan over high heat. Add the olive oil and butter to it. Fry your marinated chicken on both sides till slightly golden. (don’t over do it, it has to cook in the oven). There will be some marination left in your bowl. Toss the diced potatoes in it. Set your chicken in a roasting pan or a baking tray. Put in the potatoes, sausages and onions. Now this is important, if you’re using the ready-to-eat sausages (like from KnN’s deli line), you’d want to add the sausages half way through or they’ll burn otherwise.

Don’t worry if its too crowded, it will shrink as it cooks. Put it in the oven for an hour or until everything is golden.

Meanwhile, put the skillet/pan with the chicken residues and oil back on a low flame, we shall use these tiny precious bits of chicken left in the pan, full of flavor to make our sauce. Add the flour to it, keep stirring. As soon as you start to smell the flour cooking, take the pan off the heat. Now add the milk and chicken stock (you can always use cream here, which I did, shamelessly) to the flour, little at a time. Keep stirring to avoid making any lumps. Once all the liquid is mixed in, put the pan back on the flame and cook till sauce thickens, season with salt and pepper according to taste and you’re done. It should look something like this:
Yes, I know a few sausage pieces are missing. I couldn’t resist picking some out while checking on this in the oven. Well, that’s it, assemble it and stuff yourself till you can no more. Thank you for reading!


10 thoughts on “Mustard Chicken with Sausages and Cream Sauce

  1. It looks yummy and seems easy to make!! Our very own Pakistan’s Nigella =D
    A picture of the sauce cooking would have been helpful too so the consistency and all can be checked. I make white sauce another way but would try it this way!!

  2. Hmm the photos make it look so tempting. thank you for the tips about marination and avoiding over cooking. the recipe is definitely a MUST-TRY! mouthwatering…mmmmm… 🙂

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