Maille Culinary Challenge - Pan-fried chicken with Dijon sauce and hazelnut tagliatelle

Who says that a midweek family meal cannot be gourmet?! Maille (pronounced 'my') is a gourmet brand of perfect accompaniments to make an every day meal something special!

A number of bloggers were invited to try the Maille Culinary Challenge to develop an inspiring dish using some of Maille's products... so here's my entry! I do hope that you make it yourself and imagine yourself dining in an exquisite French restaurant! It's great for entertaining but the secret is that it's quick and easy but deliciously divine! Enjoy!

 

Pan fried chicken with Dijon sauce and hazelnut tagliatelle - serves 4, takes about 30 minutes.

 

Ingredients

Splash of olive oil

4 medium sized chicken breasts, skinned and boned

4 'nests' of dried tagliatelle pasta

500g Greek-style yoghurt

1 level tbsp. cornflour

1-2 tsp Maille Dijon mustard

75g parmesan cheese, finely grated

2 egg yolks

Salt & black pepper, to season

80g diced pancetta

Approx. 20-30 vine cherry tomatoes (still on the vine, if possible)

A good drizzle of Maille hazelnut oil

Rocket salad, washed

 

 

Method

1. First, heat the splash of olive oil in a heavy based frying pan and gently pan fry the chicken breasts until cooked through and starting to brown (about 10-15 mins).
2. Cook the pasta in a large saucepan until 'al dente' (about 8-10 mins).
3. While the chicken and pasta are cooking, make the Dijon sauce. Whisk four tablespoons of the yoghurt with the cornflour and the mustard until smooth.
4. Blend in the remaining yoghurt and bring to the boil, stirring constantly, until thickened and smooth.
5. While stirring, add the cheese, egg yolks and season with salt and pepper.
6. Remove the cooked chicken from the pan and keep warm. Add the diced pancetta to the pan along with the vine cherry tomatoes and fry over a high heat for 5 mins.
7. Drain the cooked pasta and toss in bowl with a good drizzle of hazelnut oil, cooked pancetta and a handful of rocket.
8. Serve the chicken with the Dijon sauce poured over with the pan fried tomatoes and hazelnut tagliatelle. 

 

 

This dish was enjoyed by all of the family, including the children. You can adjust the amount of Dijon mustard and parmesan cheese to taste - I personally love Dijon mustard, so would go for at least 2 teaspoons of mustard, but the flavour is still there, even with just 1 teaspoon.

 

So, I hope you give it a try! Let me know what you think! You can buy most Maille products are major supermarkets, but all of the range is available in their online boutique - click here to tempt your tastebuds!

Chicken chow mein – Recommended Recipe!

Chicken Chow Mein – serves 4, ready in 40 mins including preparation and marinating time

Ingredients

225g dried or fresh egg noodles

4tsp sesame oil

100g boneless, skinless chicken breasts cut into fine shreds 5cm long

2 ½ tbsp groundnut oil

1 tbsp finely chopped garlic

50g mangetout, finely shredded

50g Parma ham or cooked ham, finely shredded

2 tsp light soy sauce

2 tsp dark soy sauce

1 tbsp dry sherry

1 tsp salt

½ tsp ground white pepper

½ tsp sugar

3 tbsp spring onions, finely chopped

For the marinade:

2 tsp light soy sauce

2 tsp dry sherry

1 tsp sesame oil

½ tsp salt

½ tsp freshly ground white pepper

Method

1.       Cook the noodles in boiling water for 3-5 minutes, then drain and plunge into cold water. Drain again and toss with 3 tsp of the sesame oil until noodles are coated and set to one side.

2.       Combine the marinade ingredients, toss with the chicken and leave for 10 mins. Heat 1 tbsp of the groundnut oil in a wok over a high heat and, when very hot and slightly smoking, add the chicken. Stir-fry for about 2 mins, then transfer to a plate. Wipe the wok clean.

3.       Reheat the wok until hot and add the rest of the groundnut oil. When the oil is very hot, add the garlic and stir fry for about 10 seconds. Add the mangetout and ham and stir fry for another minute.

4.       Add the noodles, soy sauces, dry sherry, salt, pepper, sugar and spring onions and stir fry for 2 mins. Return the chicken and remaining sesame oil to the wok and stir fry to mix for 5 mins. Serve immediately.

Source: Asda instore magazine.

Sticky lime and chilli chicken with spinach rice – Recommended Recipe!

Sticky Lime and Chilli Chicken with Spinach Rice – serves 4

Ingredients

2 tsp oil

1 small onion, sliced

4 tbsp lime and chilli chutney

2 tbsp runny honey

4 large chicken thighs, boned (or 6 small)

500g cooked long grain rice

2 tsp yellow mustard seed

Large handful of spinach leaves

Method

1.       Heat the oven to 200C. In a small saucepan heat 1 tsp oil and cook the onion until soft. Remove from the heat and then add the honey and chutney and stir well.

2.       Put the chicken in a large bowl and pour over the chutney mixture, stirring well to coat the chicken. Tip the chicken into an oven dish and spoon over any sauce that remains in the bowl. Cook for 30 mins turning halfway through and basting. The chicken should be sticky and caramelised on the top and cooked all the way through.

3.       While the rice is still warm, gently heat the remaining oil in a pan and toss in the mustard seeds, cook for a moment or two. Tip in the rice, add the spinach and stir until it’s wilted. Serve with the chicken, pouring any juices over the top.

Source: Bart Spices recipe card.

Sweet honey chicken kebabs - Recommended Recipe!

Sweet Honey Chicken Kebabs - serves 8, takes 10 mins to make plus 2 hours to marinate plus 25-30 mins to cook (oven or BBQ)

Cut 650g chicken breast fillets into chunks, place in a bowl with the marinade ingredients from Sweet Honey Chicken (recipe here).  Chill for 2 hours.  Thread chicken and veg pieces (2 courgettes, 1 sweet pepper,  1 red onion) onto 8 kebab sticks.  Cook on a BBQ or in a pre-heated oven at 200C/Gas 6 for 25-30 mins.

Per serving: 165kcal, 5.9g fat, 1.2g saturated fat, 8.3g sugars, 0.2g salt.

Source: the Co-operative instore magazine.