Spicy Mustard Chicken with Gratinated Fennel and Broccoli

Name: Spicy Mustard Chicken with Gratinated Fennel and Broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 4 units Chicken thighs; 20 g Dijon mustard; 5 g Coriander seeds; 5 g Black pepper; 20 g Olive oil; 1 unit Fresh rosemary sprig; 2 units Fennel; 1 unit Broccoli; 50 g Parmigiano Reggiano; to taste Salt; to taste Pepper; 1 unit Fresh thyme sprig

@birrificio-del-ducato

Category: Main courses

The Spicy Mustard Chicken with Gratinated Fennel and Broccoli is a dish rich in flavors, ideal to pair with a Belgian blonde ale like La Chouffe. The chicken marinated with mustard, coriander, and black pepper releases spicy notes that perfectly balance with the fresh aroma of the beer. The side of gratinated fennel and broccoli, with a touch of Parmigiano, adds a balance of sweetness and crunchiness to the dish, making this combination a perfect match for a rustic and flavorful lunch or dinner.

Difficulty: Easy

Cooking time: 45 minCooking: 45 min

Preparation time: 15 minPreparation: 15 min

Country:

@birrificio-del-ducato

Ingredients

No. Servings

Chicken thighs4unit
Dijon mustard20g
Coriander seeds5g
Black pepper5g
Olive oil20g
Fresh rosemary sprig1unit
Fennel2unit
Broccoli1unit
Parmigiano reggiano50g
Saltto taste
Pepperto taste
Fresh thyme sprig1unit

Purchasable products

La Chouffe

£ 2.60

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Preheat the oven to 180°C.
STEP 2 OF 8
In a bowl, mix the Dijon mustard with crushed coriander seeds, black pepper, and olive oil. Add a pinch of salt.
STEP 3 OF 8
Brush the chicken with the marinade and let it rest for at least 15 minutes.
STEP 4 OF 8
In a baking dish, arrange the chicken thighs, add the rosemary, and bake for about 35-40 minutes, or until the chicken is golden brown and cooked through.
STEP 5 OF 8
Wash and slice the fennel thinly and cut the broccoli into small florets.
STEP 6 OF 8
Bring a pot of salted water to a boil and cook the fennel and broccoli for 3-4 minutes, just until they are tender but still crisp.
STEP 7 OF 8
Drain them and place them in a baking dish, season with olive oil, salt, pepper, and thyme.
STEP 8 OF 8
Sprinkle the grated Parmigiano on top and bake at 180°C for about 15 minutes, or until the cheese is golden.

Suggestions

La chouffe belgian blond ale

General Information

Storage notes

Store in the fridge (especially the cooked chicken; the side dish can be consumed immediately or stored in the fridge for 1-2 days)

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	120.04
Carbohydrates (g)	3.93
of which Sugars (g)	3.62
Fat (g)	6.55
of which Saturates (g)	2.08
Protein (g)	10.27
Fiber (g)	3
Sale (g)	0.1

Proteins
10.27g·43%
Carbohydrates
3.93g·17%
Fats
6.55g·28%
Fibers
3g·13%