Mustard chicken with winter vegetables

Mustard chicken with winter vegetables

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(18 ratings)

Prep: 40 mins Cook: 2 hrs

Easy

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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Ingredients

  • 1 chicken, about 1.8kg/4lb in weight
    Chicken

    Chicken

    chik-en

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

  • 2 onions
    Onion

    Onion

    un-yun

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

  • 6 celery sticks
    Celery

    Celery

    sell-er-ee

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

  • 6 carrots
    Carrot

    Carrot

    ka-rot

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

  • 2 bay leaves
  • 2 thyme sprigs

    Thyme

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

  • 1 tsp black peppercorn
  • 50g butter
    Butter

    Butter

    butt-err

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

  • 100g smoked bacon lardons
    Bacon

    Bacon

    bay-kon

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

  • 3 small turnips, peeled and cut into wedges
    Turnips

    Turnip

    tern-ip

    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
    Parsley

    Parsley

    par-slee

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

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.

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Comments, questions and tips

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flemishminx
9th Feb, 2009
5.05
Prepared full recipe, buth with only two drumsticks and two thighs; was a lovely meal for two.
cazandjay
29th Jan, 2009
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
30th Dec, 2008
4.05
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
17th Dec, 2008
2.05
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
28th Nov, 2008
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
24th Nov, 2008
5.05
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
24th Nov, 2008
4.05
used fennel instead of the turnips
joannam
17th Nov, 2008
5.05
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
16th Nov, 2008
5.05
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
15th Nov, 2008
3.05
Hate to be a killjoy, but me and my family didnt really enjoy it. Wasnt worth all the effort.

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