Creamy Mustard Chicken with Garden Vegetables
Delicious root vegetables in a creamy mustard sauce, served with succulent chicken. What can go wrong!
Nutrition Per Portion
- Calories
1016
- Carbs
46.9g
- Fat
64.5g
- Fibre
11.1g
- Protein
59.1g
- Sugar
8.1g
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Butter
-
Potatoes
-
Green Beans
-
Parsnips
-
Cream
-
Fresh Thyme
-
Fresh Parsley
-
Chicken Stock
-
Dijon Mustard
-
Carrot
-
Brown Onion
-
Chicken Thighs (Skin On)
-
Olive Oil
-
Paprika
|
Butter |
Potatoes |
Green Beans |
Parsnips |
Cream |
Fresh Thyme |
|
Fresh Parsley |
Chicken Stock |
Dijon Mustard |
Carrot |
Brown Onion |
Chicken Thighs (Skin On) |
|
Olive Oil |
Paprika |
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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.
-
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).
-
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.
-
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.
-
28.0 min
Serve the chicken and mash potato with the vegetables and sauce poured over.
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Ingredients
Butter
Potatoes
coarsly chopped
Green Beans
Parsnips
thinly sliced
Cream
Fresh Thyme
Fresh Parsley
chopped
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 200ml per person
Dijon Mustard
Carrot
thinly sliced
Brown Onion
coarsly chopped
Chicken Thighs (Skin On)
Olive Oil
2 tablespoons per person
Paprika
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Reviews (5)
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!