Creamy Mustard Chicken with Garden Vegetables
- High Protein
- Meat
- Contains Dairy
- Chicken
Delicious root vegetables in a creamy mustard sauce, served with succulent chicken. What can go wrong!
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Nutrition Per Serving
- Calories 1016
- Carbs 46.9g
- Fat 64.5g
- Fibre 11.1g
- Protein 59.1g
- Sugar 8.1g
Reviews
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0.5 min
Bring a 2 saucepans of water to the boil, salt one and add the stock to the other.
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1.0 min
Peel and thinly slice the carrot and parsnips.
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3.5 min
Peel and coarsely chop the potato and roughly chop the onion.
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5.0 min
Add the potato to the boiling water.
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5.5 min
Chop the fresh parsley.
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6.0 min
Heat the oil in a non-stick saucepan (preferably with a lid).
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7.0 min
Add the chicken and place them skin side down to sear until the skin is crispy and browned.
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9.0 min
Add the onion, carrot and parsnip to the saucepan.
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9.5 min
Add the stock into the pan to cover the vegetables and half cover the chicken.
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10.0 min
Stir in the mustard and paprika.
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10.5 min
Add the parsley and thyme and season well with salt and pepper.
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11.5 min
Cover with a lid (or if you don’t have one, use tin foil).
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22.0 min
Check on the chicken, if cooked remove from the pan and distribute among serving plates.
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23.0 min
Add the grean beans to the sauce, stir in 2/3 of the cream and boil for 2 minutes.
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24.0 min
Drain the potatoes and return to the pan.
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24.5 min
Mash the potatoes until smooth and stir in the butter and remaining cream. Season with salt and pepper.
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26.0 min
Distribute the mash potato among serving plates.
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28.0 min
Serve the chicken and mash potato with the vegetables and sauce poured over.
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Reviews
Rebecca Griffiths Verified
Mairi Isla MacDonald Verified
Sunny Khehra Verified
Absolutely delish meal, so quick and easy too.
Marcelle Parker Verified
Monique Hassan Verified
Another favorite to add to my list!