Cracker Pack 2019

Chicken with Mustard & Créme Fraiche

Serves: 4
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  • 4 chicken thighs
  • 250ml Créme fraiche
  • 2-3 heaped tbsp grain mustard
  • 2 garlic cloves, crushed
  • 150g pancetta or bacon in the piece
  • 3 or 4 sprigs (small) of thyme


  1. Set the oven at 200˚C/ gas mark 6
  2. Put the chicken thighs in an ovenproof dish
  3. Put the créme fraiche in a mixing bowl with mustard, crushed garlic, a little salt and black pepper. Pull the thyme leaves from their stalks and add them to the créme fraiche
  4. Cut the pancetta/bacon into short, thick strips then fry in a non-stick pan until the fat is golden. Mix with the sauce then spoon over the chicken
  5. Bake for 35 minutes until the sauce is bubbling and the chicken skin is nicely coloured
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