Chicken à la Moutarde Pasta with Hazelnut Butter and Peach & Pine Nut Salad
By M&S Food
Published on 15 November 2021
Chicken à la moutarde is served here with pasta covered in a delicious hazelnut butter with a peach & pine nut salad on the side. This dish was created by Nisha Katona for the French-themed episode of the cooking competition brought to you by M&S Food, Cooking With The Stars. Poulet à la moutarde or chicken cooked with mustard sauce is a French classic – the rich, creamy sauce is given a little extra warmth by the Dijon. This mustard sauce is very versatile and is used in France to cook rabbit and even to accompany grilled herrings. The hazelnut butter pasta is such a simple idea, but a great way to add an extra dimension of flavour. Easy to make, delicious to eat.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 1 sprig of tarragon
- 1 handful of hazelnuts, crushed
- 300 g of tagliatelle
- 40 g of pine nuts, toasted
- 4 chicken breasts, butterflied, then separated
- 5 tsp of dijon mustard
- 30 g of butter, plus1 large knob for the pasta
- 3 garlic cloves, grated
- 130 ml of olive oil
- 2 medium shallots, finely diced
- 300 ml of white wine
- 30 g of plain flour
- 100 ml of double cream
- 250 ml of chicken stock
- 2 sprigs of thyme
- 30 ml of wholegrain mustard
- 15 ml of cider vinegar
- 1 tbsp of honey
- 4 ripe peaches, halved and de-stoned
- 1 handful of fresh rocket
- 1 handful of radishes, halved (to garnish)
- 1 small round of white goat’s cheese, crumbled
- 2 handfuls of parsley and thyme sprigs, to serve
Method
Step 1
First make the chicken. Rub the chicken breasts with 2 tsp Dijon mustard, season with salt and pepper. Heat 1-2 tbsp olive oil in a frying pan over a medium heat and fry for 5 minutes, turning halfway, until browned. Remove from the pan and set aside.Step 2
Add the butter and a little more olive oil to the same pan, turn the heat down low and add the shallots and garlic. Fry until just golden before adding the flour. Cook for 2 minutes before adding the wine, stock and thyme. Simmer until reduced slightly.Step 3
Add the cream, wholegrain mustard and tarragon, season with salt and pepper, and add the chicken back to the pan. Simmer for 20 minutes.Step 4
To make the pasta, add the butter to a pan over a medium heat. Add the hazelnuts, 1⁄2 tsp salt and a generous amount of black pepper. Toss together and cook until the hazelnuts just start to brown before immediately removing from the heat.Step 5
Meanwhile, cook the pasta according to the packet instructions. Toss the pasta in the hazelnut butter when you’re ready to serve.Step 6
To make the salad, combine 4 tbsp olive oil with the cider vinegar, 1 tbsp Dijon and honey with 1⁄2 tsp salt and a grinding of black pepper in a jar. Shake to emulsify.Step 7
Brush the peaches with the remaining olive oil. Heat a griddle pan over a medium-high heat and char the peaches for 2 minutes on each side. Arrange the rocket, radishes, charred peaches and goat’s cheese on a plate before finishing with the dressing and the pine nuts.Step 8
Garnish the chicken with the parsley and sprigs of thyme, and serve with the pasta and salad.