Mustard chicken with winter vegetables

Mustard chicken with winter vegetables

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(22 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 2 onions



    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 carrots



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

  • 2 bay leaves
  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 turnips, 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, questions and tips

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12th Jan, 2020
Tasty but could definitely take some shortcuts for the same outcome. Wouldn't be ok unless it make two portions - it made more than two portions, will report back on taste after freezing. This can in a booklet from the one pot section - it is not one pot, because you take the chicken out to cool and strain the stock... we have extra stock frozen too, and are hoping to freeze the required portion of lardons and creme fraiche. We served with sweet potato and potato mash with a bit of creme fraiche thrown in. Kids ate it- sauce a bit thin.
7th Oct, 2018
Our winter favourite
6th Oct, 2018
Amazing recipe! this is now our go-to for comfort food :)
21st Oct, 2015
Is the calorie content for this correct? Looks like a tasty recipe but currently not an option if that is what it offers
20th Feb, 2014
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.
15th Dec, 2012
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.
8th Oct, 2011
too many calories but really good
6th Feb, 2011
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!
31st Oct, 2010
forgot to rate it :)
31st Oct, 2010
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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