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
Bring a 2 saucepans of water to the boil, salt one and add the stock to the other.
Peel and thinly slice the carrot and parsnips.
Peel and coarsely chop the potato and roughly chop the onion.
Add the potato to the boiling water.
Chop the fresh parsley.
Heat the oil in a non-stick saucepan (preferably with a lid).
Add the chicken and place them skin side down to sear until the skin is crispy and browned.
Add the onion, carrot and parsnip to the saucepan.
Add the stock into the pan to cover the vegetables and half cover the chicken.
Stir in the mustard and paprika.
Add the parsley and thyme and season well with salt and pepper.
Cover with a lid (or if you don’t have one, use tin foil).
Check on the chicken, if cooked remove from the pan and distribute among serving plates.
Add the grean beans to the sauce, stir in 2/3 of the cream and boil for 2 minutes.
Drain the potatoes and return to the pan.
Mash the potatoes until smooth and stir in the butter and remaining cream. Season with salt and pepper.
Distribute the mash potato among serving plates.
Serve the chicken and mash potato with the vegetables and sauce poured over.
Potatoes, coarsly chopped
Parsnips, thinly sliced
Fresh Parsley, chopped
Carrot, thinly sliced
Brown Onion, coarsly chopped
Chicken Thighs (Skin On)
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