Creme Fraiche and Mustard Chicken
This Creme Fraiche and Mustard Chicken is delicious, a little tangy and rich and creamy. Loved by everyone, It is the perfect recipe for this weather and very easy to put together requiring 4 ingredients only.
Creme Fraiche and Mustard Chicken is similar in flavour to Mustard and Mayonnaise Chicken which I used to make a lot but have cut back on because I don’t want to consume too much mayonnaise basically. There are mixed feelings about how healthy creme fraiche is, but in my world I certainly feel it is a better option then Mustard Mayonnaise Chicken and it tastes EXACTLY the same.
You can make it with the skin off but I remove the skin. It is still beautifully bright and golden brown and is delicious with a side salad and that delicious mustard sauce. It is very very easy to put together and requires 4 ingredients.. I mean come on! It’s a no brainer.
This is simple, rustic cooking and loved by everyone and I mean everyone. I throw this together all the time. For the kids, for parties, for family events etc etc.
By the way, did it suddenly get REALLY cold?! I know when its cold because the first thing I do is make Apple Crumble. Yesertday’s crumble was the best crumble I have ever had. My husband said the same. I will be putting the recipe up at some point of course.
One thing I am looking forward to is the colour palette that Autumn brings. How beautiful do the streets look in Autumn? I think people feel a lot calmer in Autumn too. The thing I am not looking forward to is my knees knocking together from the cold bruv!
Anyhow, this recipe is perfect for the cold weather because it is warming and comforting.
- 7 Chicken Drumsticks, Cleaned and Skin Off
- 3 tbsp Creme Fraiche
- 2 tbsp English Mustard
- 1 tbsp Oil
- Combine Creme Fraiche, Mustard in a bowl and whisk until combined.
- Pour over the chicken and marinade for 30 minutes or overnight.
- Heat the oil in a non stick pan.
- Add the chicken to the pan and cook for 5 minutes over a medium high heat.
- Turn over, reduce the heat to medium low, cover with a lid, and cook for 20-25 minutes, rearranging every 5-10 minutes.