Quick creamy chicken and mustard fricassee

This one-pan dinner is elegant and full of flavour, and feels more time‑consuming than it is. It’s versatile at the finish—serve with creamy mash, fluffy rice, boiled potatoes or hunks of baguette for mopping up the sauce. Use whatever veg is in season: purple sprouting broccoli is at its best now, but stalks of rainbow chard, shredded cavolo nero or halved baby carrots would work equally well.

Prep 5 min, Cook 30 min, Serves 4. Ingredients include 4 skin‑on chicken breasts (about 160g each), sea salt and black pepper, 2 tsp English mustard powder, 1 tbsp olive oil, 200g purple sprouting broccoli, 30g unsalted butter, 4 garlic cloves, 1 tsp dried oregano, 1 tsp aleppo pepper, 2½ tbsp plain flour, 125ml dry white wine, 500ml chicken stock and 200ml single cream.

If you can’t find mustard powder, wholegrain mustard or your mustard of choice will work.

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