Mustard chicken with winter vegetables

Mustard chicken with winter vegetables

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

Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs

Freezable

Method

  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.
Try

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.

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.

PER SERVING

920 kcalories, protein 71g, carbohydrate 20g, fat 62 g, saturated fat 23g, fibre 0g, sugar 14g, salt 3.06 g

Recipe from Good Food magazine, December 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo MushyPeaBrain

    09 November 2008

    MushyPeaBrain rated and commented on this recipe

    5 stars

    This is gorgeous!!! The chicken was so moist and soft and the recipe is very simple to throw together. Was loved by hubby and will def be making again.

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  • Binder photo hollandsdave

    10 November 2008

    hollandsdave rated and commented on this recipe

    5 stars

    My whole family loved this winter warmer. The recipe is so adaptable, and is a great throw together dish, with different veggies.

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  • Binder photo claire walton

    12 November 2008

    claire walton rated and commented on this recipe

    5 stars

    This is great, especially ona winters day. I didn't add the celery but added cabbage instead, but you caadd any veg you want really. The mustard gives it a nice flavour as well. Will def make again.

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  • Binder photo milliesmummy

    12 November 2008

    milliesmummy commented on this recipe

    Love it.....this recipe is fab my husband loved it and will deffo make it again.....i didn't add the celery either as not keen and used swede instead of turnips but i think its so versatile you could add any veg.......delicious!

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  • Binder photo weenus

    14 November 2008

    weenus commented on this recipe

    Whole family loved this. Used breasts which dramatically cut cooking time and didnt have any creme fraiche so used a bit of mascapone which was lurking in the fridge. Lovely. Will try with different veg next time but definately make again.

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  • Binder photo Teresah

    15 November 2008

    Teresah rated and commented on this recipe

    3 stars

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

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  • Binder photo Elaine

    16 November 2008

    Elaine commented on this recipe

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

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  • Binder photo Elaine

    16 November 2008

    Elaine rated this recipe

    5 stars

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  • Binder photo Joanna

    17 November 2008

    Joanna commented on this recipe

    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!

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  • Binder photo Joanna

    17 November 2008

    Joanna rated this recipe

    5 stars

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  • Binder photo coby

    24 November 2008

    coby rated and commented on this recipe

    4 stars

    used fennel instead of the turnips

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  • Binder photo Lushious

    24 November 2008

    Lushious rated and commented on this recipe

    5 stars

    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

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  • Binder photo Babaduck

    28 November 2008

    Babaduck commented on this recipe

    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

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  • Binder photo Nicola

    17 December 2008

    Nicola rated and commented on this recipe

    2 stars

    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.

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  • Binder photo Jaye

    30 December 2008

    Jaye commented on this recipe

    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 :)

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  • Binder photo Jaye

    30 December 2008

    Jaye rated this recipe

    4 stars

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  • Binder photo .:~carol~:.

    29 January 2009

    .:~carol~:. commented on this recipe

    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.

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  • Binder photo FlemishMinx

    09 February 2009

    FlemishMinx rated and commented on this recipe

    5 stars

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

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  • Binder photo Hilary Paton

    28 April 2009

    Hilary Paton rated and commented on this recipe

    5 stars

    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.

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  • Binder photo kevb

    02 January 2010

    kevb rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4 - 6

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 2 hrs

Freezable

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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PER SERVING

920 kcalories, protein 71g, carbohydrate 20g, fat 62 g, saturated fat 23g, fibre 0g, sugar 14g, salt 3.06 g

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