Chicken with mustard and leeks
- 60 ml (1/4 cup) of old-style mustard
- 60 ml (1/4 cup) of brown sugar
- 75 ml (1/3 cup) of chicken broth
- 5 ml (1 teaspoon) of ground allspice (four spices)
- 15 ml (1 tablespoon) of olive oil
- 4 chicken breasts without skin
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of cornstarch
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Preheat oven to 375°F (190°C).
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In a bowl, mix mustard with brown sugar, chicken broth and, if desired, allspices.
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In a large oven-safe pan, heat the olive oil at medium heat. Brown chicken breasts for 2 to 3 minutes on each side. Brush breasts with a quarter of the mustard sauce. Add the leeks. Salt, pepper, and stir.
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Continue to bake for 10 to 12 minutes until the chicken flesh is no longer pink. Remove from the oven and set aside the chicken breasts and leeks on a plate. Cover with aluminum paper.
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Pour mustard sauce left in the pan and bring to a boil at medium heat.
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Dilute cornstarch in a bit of cold water and add it to the sauce. Boil for 1 minute until it thickens. Serve with chicken and leeks.
For accompaniment: Sweet peas and carrots salad with warm bacon vinaigrette
- In a casserole filled with salted boiling water, cook 2 minced carrots and 20 to 25 sweet peas for 4 to 5 minutes, until tender. Drain and set aside.
- Heat the same casserole at medium, then cook 60 ml (1/4 cup) of chopped French shallot and 3 diced and pre-cooked bacon slices for 2 to 3 minutes.
- Add 15 ml (1 tablespoon) of white wine vinegar and 45 ml (3 tablespoons) of olive oil.
- Serve sweet peas and carrots with warm vinaigrette. Salt and pepper.
