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Spiced mustard chicken with fennel and broccoli gratin is a flavorful dish, ideal to pair with a blond Belgian beer such as La Chouffe. The chicken marinated with mustard, coriander and black pepper releases spicy notes that perfectly balance the very fresh aroma of the beer. The fennel and broccoli gratin side dish, with a touch of Parmesan, adds a balance of sweetness and crunch to the dish, making this combination a perfect match for a rustic and flavorful lunch or dinner.
Preheat the oven to 180°C.
In a bowl, mix the Dijon mustard with the 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.
Place the chicken thighs in a baking dish, add the rosemary and bake for about 35-40 minutes, or until the chicken is nicely browned and cooked through.
Wash and slice the fennel into thin slices and 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 long enough to make them tender but still crisp.
Drain them and place them in a baking dish, season with olive oil, salt, pepper and thyme.
Sprinkle the grated Parmesan on top and bake at 180°C for about 15 minutes, or until the cheese has browned.
La chouffe belgian blond ale
Store in the fridge (especially the already cooked chicken; the side dish can be eaten right away or kept in the fridge for 1-2 days)
| Energy (kcal) | 92.86 |
| Carbohydrates (g) | 1.97 |
| of which sugars (g) | 0.91 |
| Fat (g) | 5.33 |
| of which saturates (g) | 1.67 |
| Protein (g) | 9.24 |
| Fibre (g) | 1.49 |
| Salt (g) | 0.16 |
