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Plated meal

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

4.8
5 reviews

    Follow the recipe steps below or

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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.

  • 3.5 min

    Peel and coarsely chop the potato and roughly chop the onion.

  • 5.0 min

    Add the potato to the boiling water.

  • 5.5 min

    Chop the fresh parsley.

  • 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.

  • 9.0 min

    Add the onion, carrot and parsnip to the saucepan.

  • 9.5 min

    Add the stock into the pan to cover the vegetables and half cover the chicken.

  • 10.0 min

    Stir in the mustard and paprika.

  • 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).

  • 22.0 min

    Check on the chicken, if cooked remove from the pan and distribute among serving plates.

  • 23.0 min

    Add the grean beans to the sauce, stir in 2/3 of the cream and boil for 2 minutes.

  • 24.0 min

    Drain the potatoes and return to the pan.

  • 24.5 min

    Mash the potatoes until smooth and stir in the butter and remaining cream. Season with salt and pepper.

  • 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.

Butter
Butter
15.00 Grams
Potatoes
Potatoes
coarsly chopped
250.00 Grams
Green Beans
Green Beans
50.00 Grams
Parsnips
Parsnips
thinly sliced
1.00 Whole
Cream
Cream
50.00 Millilitres
Fresh Thyme
Fresh Thyme
2.00 Sprigs
Fresh Parsley
Fresh Parsley
chopped
2.00 Grams
Chicken Stock
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 200ml per person
200.00 Millilitres
Dijon Mustard
Dijon Mustard
10.00 Grams
Carrot
Carrot
thinly sliced
1.00 Whole
Brown Onion
Brown Onion
coarsly chopped
1.00 Whole
Chicken Thighs (Skin On)
Chicken Thighs (Skin On)
2.00 Whole
Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons
Paprika
Paprika
0.50 Teaspoons

Reviews

4.8
5 reviews

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5 out of 5 stars
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Absolutely delish meal, so quick and easy too.

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5 out of 5 stars
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4 out of 5 stars
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Another favorite to add to my list!

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