Mustard chicken with winter vegetables

Mustard chicken with winter vegetables

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(18 ratings)

Prep: 40 mins Cook: 2 hrs


Serves 4 - 6
This is a great way to make a chicken go further, and the mustard gives it that little kick

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal920
  • fat62g
  • saturates23g
  • carbs20g
  • sugars14g
  • fibre0g
  • protein71g
  • salt3.06g
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  • 1 chicken, about 1.8kg/4lb in weight



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 celery sticks



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 6 carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaf
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tsp black peppercorn
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g smoked bacon lardons



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 3 small turnip, peeled and cut into wedges



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 1 tbsp plain flour
  • 2 tbsp wholegrain mustard
  • 3 rounded tbsp crème fraîche
  • good handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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

  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.

  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.

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Comments (25)

catie74's picture

Is the calorie content for this correct? Looks like a tasty recipe but currently not an option if that is what it offers

marlboro1's picture

it was quite tasty, but pretty longwinded for what is essentialy a chicken stew. I used 2 tblspns of flour and was still a bit thin cant see how 1 would ever thicken a litre of stock. Not bad tho, but wouldnt rush to remake. Thanks.

ghwilkins's picture

Made this for a retirement party for 60 people. Used carrots, leeks and french beans as the veg, also added 2 tbls of dijon mustard and 4 tbls of flour to thicken sauce. 8 chickens fed everyone generously with french bread.

chocansavourychef101's picture

too many calories but really good

eleanormayo's picture

An excellent dish, I used chicken breasts also & browned them off and took them out of the pan before adding the vegetables. I didn't have turnips, but used swede and jerasulem artichoke instead. Hope it freezes well as the other half is in the freezer!

vanchi's picture

forgot to rate it :)

vanchi's picture

did this for myself so used two drumsticks and two thighs and had plenty left to freeze. omitted the onion as I can't have it and celery as I didn't have any. also there's no creme fraiche where I live so I used plain double cream. it takes a while to do the stock, but it's worth it and it's not like you have to stand over it while it cooks.
all in all it was really good and i would make it again.

Re: Nikk: i'm guessing the fat comes from the butter+lardons, and also from the stock and creme fraiche. solution: use olive oil instead of butter, halve the quantity of lardons and when you make stock, wait a bit until the fat collects on top of it and then skim it. sugar content comes from the carrots as they have an incredibly high GI index and also from the mustard.

teresaaregreen's picture

Made for family midweek meal, very tasty. Planning to do next time we have a crowd for dinner. Will add more liquid next time as it tastes so good.

npmoranuk's picture

looks lovely but cant understand the fat content its ridiculous i know the skin is fattening but you dont put the skin in,also the sugar content ?? looked at a chicken pie with pastry and its less fattening !!!very confused

hilaryb's picture

An absolute crowd pleaser. Everyone who I have made this for loves it. Although I used chicken breasts for convenience rather than the whole chicken. Also can be made in bulk for gatherings.

flemishminx's picture

Prepared full recipe, buth with only two drumsticks and two thighs; was a lovely meal for two.

cazandjay's picture

didn't like the look of it, but it tasted lovely, I would definately make this again, well worth making the chicken stock and I had loads left, so I have frozen it for another time.

funky60sflower's picture

A very enjoyable winter casserole that is versatile enough to include other vegetables - fennel is a good idea. I had a lot of stock (which isn't a problem!) which I think, was due to using a fresh organic chicken...making the stock is always worth the effort :)

renomate's picture

Lovely flavours but the chicken went stringy after being in the stock and then reheated with the veg. We liked it but I'm glad I didnt serve it to guests, it didnt look very inspiring.

babaduck's picture

Utterly gorgeous - the nicest casserole ever. I swapped the turnip with green beans and it was worth the hassle of poaching the whole chicken rather than just using breasts

lisa_stone's picture

Loved this and plenty left over to freeze. Utterly gorgeous. Used tarragon instead of thyme as I love the flavour. Making the stock was well worth the effort. mmmmmm

cooijmans's picture

used fennel instead of the turnips

joannam's picture

it did take a while to do the stock etc, but really was well worth it - really delicious. Served it with crsipy roast potatoes and green beans and have got a few portions left which i've frozen. Certainly something to make on a cold wet winters day!

elaines's picture

Also used chicken breasts, which made it quicker, but did use a good chicken stock. Lovely warming dish, esp on a rainy wintry evening.

teresahall's picture

Hate to be a killjoy, but me and my family didnt really enjoy it. Wasnt worth all the effort.


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