Farmhouse Direct's chicken is just simply wonderful. It has such a rich chicken flavour that I just couldn't bear to hide it. It was good enough to just eat on its own... but I was (eternally) hungry so... PS it costs quite a bit, but you're paying for quality so... beans on toast for me for the rest of the week!
Look how juicy that is! Oh, yeah... I quickly pan fried the chicken with just a little seasoning, then just finished it off in the oven for 10-15 mins (around 200C ish) til the juices are clear and the skewer is hot to the touch (of your lip). Leave to rest.
I made this dish two days running, and just varied the cream sauce. The sauce is made in the same frying-pan that the chicken was started in (which was transferred to a roasting tray for its stint in the oven), to which was added a little butter and lots of field mushrooms (sliced). Then I added a touch of chicken stock before the recipes diverges...
1) a drizzle of white wine vinegar, a little wholegrain mustard and the pan juices from the resting chicken.
2) sliced garlic, little bit more butter and again the pan juices.
The final ingredient was Jersey double cream (almost clotted!).
This is tonight's version (2).
I served the juicy, succulent, aromatic chicken sliced and by itself, so I could choose how much mushroom/sauce I wanted with the chicken. The sticky rice helped to soak up the sauce.