Spiced Mustard Chicken with gratinated fennel and broccoli is a dish rich in flavors, ideal to accompany a Belgian blonde beer 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 pairing for a rustic and flavorful lunch or dinner.
Preheat the oven to 180°C.
In a bowl, mix Dijon mustard with crushed coriander seeds, black pepper, and olive oil. Add a pinch of salt.
Brush the chicken with the marinade and let it rest for at least 15 minutes.
Arrange the chicken thighs in a baking dish, add the rosemary, and bake for about 35-40 minutes, or until the chicken is golden and cooked through.
Wash and slice the fennel thinly and cut the broccoli into small florets.
Bring a pot of salted water to a boil and cook the fennel and broccoli for 3-4 minutes, just enough to make them tender but still crisp.
Drain them and place in a baking dish, season with olive oil, salt, pepper, and thyme.
Sprinkle grated Parmigiano Reggiano on top and bake at 180°C for about 15 minutes, or until the cheese is golden.
La chouffe belgian blond ale
Store in the refrigerator (especially the cooked chicken; the side dish can be consumed immediately or stored in the fridge for 1-2 days)
| 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 |
