Jono & Jules do food & wine

Try this easy chicken dish for something tasty mid-week.

Wine Suggestion: we naturally lean towards a lightly oaked Chardonnay for this dish with sensitive, light oak as you need a wine with good body to match the flavours. For a mid-week meal the Mácon-Charnay by Domaine Manciat Poncet has the balance of flavours, fruit and texture, but if you want to step it up try some of Patrick Javillier’s Bourgogne Blanc cuvée’s (Oligocene is our pick) or for a real treat his Meursault which is outstanding and a real play of light and shadow; complex, fresh and vibrant.

Creamy mustard & tarragon chicken – serves 4

• 1 tbsp sunflower oil
• 4 boneless, skinless chicken breasts (or you could use thighs)
• 200ml tub half-fat crème fraîche (full-fat is fine too)
• ½ tbsp each Dijon and wholegrain mustard
• ¼ tbsp dried tarragon, or 2 sprigs of fresh if you have it

Heat your oven to 200C/fan 180/gas 6.

Heat the oil in an ovenproof frying pan. Season the chicken breasts well with salt and black pepper. Brown the chicken in the oil for about a minute on each side, then remove from the pan.

Add the crème fraîche, Dijon & wholegrain mustards, and tarragon to the pan and stir together. Bring to a simmer before returning the chicken to the pan and spooning some of the sauce over them. Put the pan into the hot oven and bake for 20 minutes or until the chicken is cooked and the sauce is bubbling.

Serve with rice or new potatoes and greens.

(Original recipe from BBC Good Food).