Chicken in a creamy mustard and watercress sauce

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Beat the cold, wet and windy weather with our latest recipe Chicken in a creamy mustard and watercress sauce for  Love WatercressChicken in a creamy mustard and watercress sauce


Chicken in a creamy mustard and watercress sauce


8 chicken drumsticks or thighs

1 onion, roughly chopped

1tbsp rapeseed oil

Small knob of butter

2 cloves of garlic

Splash of whisky

3tbsp Dijon mustard

250ml white wine

750ml chicken stock



50ml double cream

50g cream cheese

50g watercress


Preheat the oven to 180c. Heat a casserole dish on a high heat and add the rapeseed oil. Add the chicken and brown on all sides until golden. Remove the chicken to a plate. Lower the heat of the hob and add the butter to the pan, you may need to add a little more oil at this point to stop the butter from burning. Add the diced onion and cover with a lid and cook for 5-10 minutes, stirring occasionally, till soft and starting to turn golden.

Once the onion is cooked add the garlic and cook for thirty seconds. Pour in a good splash of whisky to deglaze the pan. Add the Dijon mustard and stir through to combine then pour in the wine and chicken Stock. Place the chicken back in the dish. Bring to the boil and then place in the oven, uncovered, for 40-45 minutes. The chicken should be cooked through and so tender it could fall off the bone.

Remove from the oven and place on a medium heat on the hob. If there is a lot of liquid left leave for a few minutes to reduce. Turn the heat off and add the cream, cream cheese, watercress and season with salt and pepper, stir through. Serve with vegetables of your choice, I recommend squash gratin and extra watercress tossed in a little rapeseed oil.

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