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Grid Iron Meat

Mustard Cream Chicken with Pancetta & Black Pudding

This is a rich but balanced chicken dish that leans into some of the best flavours of a British kitchen: crisp-skinned chicken thighs, savoury pancetta, earthy black pudding and a silky mustard cream sauce. It feels comforting enough for a colder evening, but with enough sharpness from the mustard to stop it becoming too heavy.

INGREDIENTS
  • 4 boneless, skin-on chicken thighs
  • 120 g diced pancetta
  • 150 g black pudding, cut into thick slices or rough chunks
  • 1 tbsp neutral oil
  • 20 g butter
  • 2 medium shallots, finely sliced
  • 2 garlic cloves, finely chopped
  • 150 ml dry white wine or dry cider
  • 200 ml chicken stock
  • 200 ml double cream
  • 1 tbsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tsp thyme leaves, plus a little extra to finish
  • 1 small lemon, for a squeeze of juice
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp chopped flat-leaf parsley
METHOD

  1. Pat the chicken thighs dry and season lightly with salt and black pepper. Go carefully with the salt, as the pancetta and black pudding will both add seasoning.
  2. Heat the oil in a large ovenproof frying pan over a medium heat. Lay in the chicken thighs skin-side down and cook for 8-10 minutes until the skin is deeply golden and much of the fat has rendered. Turn and cook for 2 minutes on the second side, then lift out onto a plate.
  3. Add the pancetta to the pan and cook for 4-5 minutes until it starts to colour and crisp. Stir in the butter, shallots and garlic, then cook gently for 3-4 minutes until softened but not browned.
  4. Pour in the white wine or cider and let it bubble for 1-2 minutes to reduce slightly. Add the chicken stock, double cream, Dijon mustard, wholegrain mustard and thyme. Stir well and bring to a gentle simmer.
  5. Return the chicken thighs to the pan, skin-side up. Spoon a little sauce around them, keeping the skin exposed so it stays attractive. Transfer to a preheated oven at 190°C fan for 15-18 minutes.
  6. While the chicken is finishing, brown the black pudding. Either use a separate frying pan with no extra fat, or clear a little space in the main pan if there is room. Cook the black pudding for 2-3 minutes on each side so it colours nicely but does not collapse completely.
  7. Add the black pudding to the chicken pan for the final 3-4 minutes of cooking so it warms through and lightly flavours the sauce without disappearing into it.
  8. Check the chicken is cooked through, then remove the pan from the oven. The thickest part of the thighs should read at least 75°C.
  9. Let the pan sit for 2-3 minutes. Add a small squeeze of lemon juice to brighten the sauce, then scatter with parsley and a little extra thyme before serving.

Multi-Cooker Option

Ninja Foodi / Air Fryer style finish

  1. Use the Sear/Sauté function on medium-high to brown the chicken thighs skin-side down for 8-10 minutes, then turn and cook for 2 minutes more. Remove.
  2. Cook the pancetta on Sear/Sauté until lightly crisp, then add the butter, shallots and garlic and soften for 3-4 minutes.
  3. Add the wine or cider and reduce briefly, then stir in the stock, cream, mustards and thyme.
  4. Return the chicken thighs to the pot, skin-side up. Close with the crisping lid and use Bake/Roast at 180°C for 12-15 minutes, depending on size.
  5. Brown the black pudding separately in a pan, or add it for the final 3-4 minutes if your insert has room and the pieces will sit above the sauce.
  6. Check the chicken has reached 75°C in the centre before serving. If you want slightly firmer skin, give it an extra 2-3 minutes on Air Crisp at 190°C, watching carefully.

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Lishman’s Yorkshire Black Pudding Chub

Black pudding has a rich history in British cuisine. This recipe was discovered in a 1920’s Yorkshire, butchers manual.

Black puddings versatility in cooking, nutritional value, and compatibility with various dietary preferences makes it a popular and interesting addition to our Grid Iron Meat product range. Whether enjoyed as a classic breakfast staple or used creatively in other dishes, black pudding continues to charm food enthusiasts across the UK.

£3.20

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Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

Original price was: £9.90.Current price is: £8.95.

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Sides

Buttered mashed potatoes
A smooth, buttery mash is probably the best partner here, as it catches the mustard cream sauce and softens the richness of the pancetta and black pudding.

Braised leeks
Leeks cooked gently in butter with a splash of stock bring sweetness and softness, which suit both the mustard and the dark, peppery note of the black pudding.

Creamed savoy cabbage
Savoy or sweetheart cabbage, wilted and finished with a little cream or crème fraîche, makes this feel properly cold-weather and sits naturally alongside the sauce.

Roasted carrots and parsnips
Their sweetness gives a useful contrast to the salty, savoury elements in the pan, especially if you roast them until the edges caramelise well.

White bean and herb mash
For something a little less traditional, crushed cannellini beans with olive oil, parsley and a little garlic work very well and bring extra body without being heavy.

Buttered greens with peas
A mix of spring greens or kale with a handful of peas adds freshness and colour, helping the finished plate feel more balanced.

Matches

Leeks, shallots and onions all work beautifully here, especially when gently softened rather than strongly fried.

Apples and cider are excellent flavour partners for both black pudding and chicken, giving a mild sweetness and a little lift.

Fresh thyme, sage and flat-leaf parsley all suit the creamy mustard base without overpowering it.

Wholegrain mustard, Dijon mustard and a little horseradish all sit naturally with the savoury depth of pancetta and black pudding.

White beans, puy lentils and crushed new potatoes all make good starchy partners if you want something other than mash.

A small touch of lemon, cider vinegar or crème fraîche can help sharpen the sauce if you want a slightly lighter finish.

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Preparation Time: About 15 minutes. This includes patting and seasoning the chicken, slicing the shallots, chopping the garlic, measuring the sauce ingredients and portioning the black pudding.
Cooking Time: About 30-35 minutes in total, including browning the chicken, building the sauce, oven finishing and a short rest before serving.

Hot Tips

Use a heavy frying pan and give the chicken enough time skin-side down at the start; this is where most of the flavour and texture comes from.

Do not crowd the black pudding or move it too early in the pan, or it can break up before it has formed a crust.

Keep the cream at a gentle simmer rather than a rolling boil, otherwise the sauce can reduce too quickly and become overly thick.

Season lightly until the end. Pancetta, stock and black pudding can all bring salt, so it is best to adjust once the sauce has reduced.

A spoonful of crème fraîche stirred in at the end can make the sauce slightly fresher and more elegant if you want less richness from the cream alone.

Pairings

Red Wine

Pinot Noir
A soft, lightly earthy Pinot Noir works very well with the black pudding and pancetta without overpowering the chicken.

Gamay
Bright and juicy, with enough freshness to cut through the cream while still sitting comfortably alongside the darker savoury notes.

Cool-climate Syrah
A peppery but not overly heavy Syrah can echo the spice of the black pudding and the thyme in the sauce.

White Wine

White Burgundy
A rounded Chardonnay with gentle oak has enough body for the cream sauce and enough freshness for the mustard.

Viognier
A richer white with soft stone-fruit character that works well with the savoury depth of the dish.

Dry Chenin Blanc
This gives both texture and acidity, making it a very good all-round match for the creamy sauce and salty pancetta.

Dry cider-style white blends
Wines with apple and orchard-fruit notes can feel especially good here, particularly if you cook with cider.

Beer & Cider

Dry farmhouse cider
Perhaps the best match of all. It mirrors the classic pairing of pork, black pudding and apple while refreshing the palate.

English pale ale
A balanced pale ale has enough malt to suit the dish, but enough bitterness to stop the cream feeling cloying.

Saison
Peppery, lightly fruity and dry, saison works beautifully with mustard and herbs.

Amber ale
A smooth amber ale can be a very comfortable match for the roasted, savoury notes in the pan.

Non-Alcoholic

Cloudy apple juice with sparkling water
Mixed half and half, this gives an apple-led pairing that feels very natural with black pudding and mustard.

Sparkling elderflower
Its floral lift can freshen a rich plate, particularly if served very cold.

Alcohol-free dry cider
A very direct and successful pairing for this style of dish, especially if the sauce includes cider.

Chilled barley water with lemon
Soft, cereal-like and lightly citrusy, this is a gentle but surprisingly good match with creamy chicken dishes.

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