Name: Mustard chicken with winter vegetables
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6
Cuisine: French
Ingredients: 1 chicken about 1.8kg/4lb in weight; 2 onions; 6 celery sticks; 6 carrots; 2 bay leaves; 2 thyme sprigs; 1 tsp black peppercorn; 50g butter; 100g smoked bacon lardons; 3 small turnips peeled and cut into wedges; 1 tbsp plain flour; 2 tbsp wholegrain mustard; 3 rounded tbsp crème fraîche; good handful parsley chopped

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Mustard chicken with winter vegetables

Mustard chicken with winter vegetables

Mary Cadogan

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Serves 4 - 6

Easy

Prep: 40 mins

Cook: 2 hrs

A star rating of 4.3 out of 5.22 ratingsRate

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This is a great way to make a chicken go further, and the mustard gives it that little kick

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 chicken

about 1.8kg/4lb in weight
2 onions
6 celery

sticks
6 carrots
2 bay leaves
2 thyme

sprigs
1 tsp black peppercorn
50g butter
100g smoked bacon

lardons
3 small turnips

peeled and cut into wedges
1 tbsp plain flour
2 tbsp wholegrain mustard
3 rounded tbsp crème fraîche
good handful parsley

chopped

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Nutrition: per serving

kcal920
fat62g
saturates23g
carbs20g
sugars14g
fibre0g
protein71g
salt3.06g

Method

step 1

Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
step 2

When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
step 3

Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
step 4

Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

RECIPE TIPS

HERBY POTATOES

A perfect accompaniment. Halve medium-size waxy potatoes lengthways, rinse, then pat dry. Arrange over a shallow roasting tin, cut-sides up. Scatter with black pepper and a little dried oregano, then bake at 200C/ fan 180C/gas 6 for 40-45 mins until the potato skins are puffed and golden. Sprinkle with sea salt and serve.

TO FREEZE

Cool, then pack into a rigid container. Freeze for up to a month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving.

Recipe from Good Food magazine, December 2008

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A star rating of 4.3 out of 5.22 ratings

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