Chicken and Black Pudding Recipe

This hearty and flavorful Chicken and Black Pudding recipe combines succulent chicken breasts with rich, savory black pudding. It’s an excellent dish for those looking to explore traditional British cuisine with a modern twist. Perfect for a cozy dinner, this recipe brings together the robust flavors of black pudding with tender chicken, complemented by a creamy mustard sauce.

Yield: 4 servings

Ingredients:

4 boneless, skinless chicken breasts
4 slices black pudding
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)- Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Chicken and Black Pudding:

Preheat your oven to 350°F (175°C).
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat.
Season the chicken breasts with salt and pepper.
Sear the chicken breasts in the skillet for about 4-5 minutes per side, until golden brown. Remove from the skillet and set aside.

2. Cook Black Pudding:

In the same skillet, add another tablespoon of olive oil if needed.
Add the slices of black pudding and cook for 2-3 minutes on each side until crispy. Remove and set aside.

3. Prepare Sauce:

Add the chopped onion to the skillet and cook for about 5 minutes, until softened.
Add the minced garlic and cook for another minute, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream, Dijon mustard, and thyme. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

4. Combine and Bake:

Return the chicken breasts and black pudding slices to the skillet, spooning some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked and reaches an internal temperature of 165°F (74°C).

5. Serve:

Remove the skillet from the oven and let the dish rest for a few minutes.-
plate the chicken breasts, top with slices of black pudding, and drizzle with the creamy mustard sauce.
Garnish with chopped fresh parsley.

Cooking time: 40-45 minutes (including preparation and baking)

Tips:

Serve this dish with mashed potatoes, roasted vegetables, or a simple green salad to complete the meal.
If you prefer a thicker sauce, let it simmer a bit longer before adding the chicken and black pudding back to the skillet.
Consider adding a teaspoon of honey to the mustard sauce for a touch of sweetness.

Enjoy this delicious and comforting Chicken and Black Pudding dish, perfect for a hearty meal with a taste of traditional British flavors.