Creamy Mustard Chicken

with Garden Vegetables

Delicious root vegetables in a creamy mustard sauce, served with succulent chicken. What can go wrong!

Nutrition Per Portion

  • 999 Calories |
  • 44.1g Carbohydrates |
  • 62.9g Fat |
  • 9.9g Fibre |
  • 58.2g Protein |
  • 7.1g Sugar
  • 0.5 min

    Bring a 2 saucepans of water to the boil, salt one and add the stock to the other.

  • 1.0 min

    Peel and thinly slice the carrot and parsnips.

  • 3.5 min

    Peel and coarsely chop the potato and roughly chop the onion.

  • 5.0 min

    Add the potato to the boiling water.

  • 5.5 min

    Chop the fresh parsley.

  • 6.0 min

    Heat the oil in a non-stick saucepan (preferably with a lid).

  • 7.0 min

    Add the chicken and place them skin side down to sear until the skin is crispy and browned.

  • 9.0 min

    Add the onion, carrot and parsnip to the saucepan.

  • 9.5 min

    Add the stock into the pan to cover the vegetables and half cover the chicken.

  • 10.0 min

    Stir in the mustard and paprika.

  • 10.5 min

    Add the parsley and thyme and season well with salt and pepper.

  • 11.5 min

    Cover with a lid (or if you don’t have one, use tin foil).

  • 22.0 min

    Check on the chicken, if cooked remove from the pan and distribute among serving plates.

  • 23.0 min

    Add the grean beans to the sauce, stir in 2/3 of the cream and boil for 2 minutes.

  • 24.0 min

    Drain the potatoes and return to the pan.

  • 24.5 min

    Mash the potatoes until smooth and stir in the butter and remaining cream. Season with salt and pepper.

  • 26.0 min

    Distribute the mash potato among serving plates.

  • 28.0 min

    Serve the chicken and mash potato with the vegetables and sauce poured over.

  • Ingredients


    Potatoes, coarsly chopped

    Green Beans

    Parsnips, thinly sliced


    Fresh Thyme

    Fresh Parsley, chopped

    Chicken Stock

    Dijon Mustard

    Carrot, thinly sliced

    Brown Onion, coarsly chopped

    Chicken Thighs (Skin On)

    Olive Oil


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