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)

weenus's picture

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.

carlajay28's picture

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!

cwal10's picture

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.

hollandsdave's picture

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

amcoop's picture

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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