This Week's Dish Of The Dale: Chicken Dijon

Our Co-founder’s favourite recipes

There’s a new Dish of the Dale on taster for the next fortnight at your local COOK: the magnificent Chicken Dijon.

One of our great all-rounders, this is as happy working its magic as a dinner party main, with duchess potatoes and steamed greens, as it is slumming on top of an oven-cooked baked potato.

The secret is that it’s such a rounded dish. The chicken is marinated for four hours in both Dijon and wholegrain mustard. The sauce is a classic velouté, using chicken stock and both mustards. What balances it so well are those lovely red onions, caramelised in balsamic and red wine vinegar and demerara sugar. Little wonder it’s one of our most popular dishes.

So, pop in next time you’re passing one of our shops, try it for yourself and bon appétit … however you decide to serve it.

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