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 21-28

  • Binder photo Sammyc

    05 October 2010

    Sammyc rated this recipe

    4 stars

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  • Binder photo nikk

    07 October 2010

    nikk commented on this recipe

    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

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  • Binder photo Victoria

    28 October 2010

    Victoria rated and commented on this recipe

    5 stars

    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.

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  • Binder photo vanchi

    31 October 2010

    vanchi commented on this recipe

    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.

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  • Binder photo vanchi

    31 October 2010

    vanchi rated and commented on this recipe

    4 stars

    forgot to rate it :)

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  • Binder photo Belkey

    06 February 2011

    Belkey rated and commented on this recipe

    4 stars

    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!

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  • Binder photo funkyyummychef

    08 October 2011

    funkyyummychef commented on this recipe

    too many calories but really good

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  • Binder photo charlotte

    15 December 2012

    charlotte rated and commented on this recipe

    5 stars

    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.

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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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