Spring chicken with grain mustard sauce

Mark Sargeants moist, seasonal chicken is flavoured with lemon, garlic and thyme and served with a rich white wine sauce
By Mark Sargeant
Spring chicken with grain mustard sauce
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 spring chicken, about 1kg, cut in half
  • 1 lemon
  • 1 heads garlic, unpeeled
  • 1 sprigs thyme
  • 1 red onion, unpeeled and quartered
  • dashes of olive oil
  • 100 ml white wine
  • 100 ml double cream
  • 1 tbsp wholegrain mustard
  • 1 heads spring greens


1. Preheat the oven to 180/160 fan/gas 4.

2. Colour the halves of chicken in a frying pan then place in a roasting tray. Cut 2 wedges out of the lemon and reserve, then cut the rest into chunks and put in with the chicken. Add the garlic cloves, thyme and red onion quarters to the tray and drizzle with olive oil. Roast in the oven for 20 minutes then remove and leave for 5 minutes.

3. Discard the cooked pieces of lemon and set aside the chicken, the garlic and the onion. Put the wine in a saucepan and cook to let the alcohol burn off. Add the juices from the chicken and boil to reduce a little, then add the cream and mustard. Bring back to the boil and set aside.

4. Shred and lightly cook the greens in boiling water until just tender. Drain well, season with sea salt and freshly ground black pepper and drizzle with olive oil. Place the greens on each serving plate and top with the chicken, garlic, red onion and a lemon wedge. Pour on the sauce and serve.

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