"Creamy" Mustard Chicken - 2 Way Dinner

Name: "Creamy" Mustard Chicken - 2 Way Dinner
Total time: 2 h 5 min
Yield: 8 (see notes)
Ingredients: 2 tblsp olive oil; 1.6 kg skinless chicken thigh fillets; 4 garlic cloves; 1 leek; 1 cup dry white wine; 4 cups chicken stock; 2 tbsp. Dijon mustard; 2 carrots cut into thickish rounds; 500 g mini/chat/baby potatoes; 2 teaspoon fresh rosemary - finely chopped; ½ cup plain flour; 1 tbsp. French mustard; salt and pepper

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Total Time
2 hrs 5 mins
Servings
8 (see notes)
Calories
620 kcal
Course
Main Course
Cuisine
Australian

"Creamy" Mustard Chicken - 2 Way Dinner

Zara Shaw

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Rustic hot pot of chicken and vegetables in a "creamy" mustard sauce - but without the cream! With an second meal of yummy little Chicken, Bacon & Potato Pots. Or only make one dish/meal - your choice!

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Ingredients

Servings

2 tblsp olive oil
1.6 kg skinless chicken thigh fillets trimmed and halved
4 garlic cloves crushed/minced
1 leek or large onion chopped
1 cup dry white wine
4 cups chicken stock
2 tbsp. Dijon mustard
2 carrots cut into thickish rounds
500 g mini/chat/baby potatoes quartered
2 teaspoon fresh rosemary - finely chopped ½ teaspoon dried
½ cup plain flour
1 tbsp. French mustard
salt and pepper

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Instructions

Pre heat oven to 160c.
Coat chicken in flour, reserving excess flour.
Heat oil in a large, heavy-based flameproof casserole dish and brown chicken all over, then remove to a plate.
Add leek, carrot, potatoes and garlic and fry for 1-2 mins.
Add remaining flour and fry for a further 1-2 mins.
Add wine and simmer for 1-2 mins, scraping any brownings from the base of the pan.
Stir in Dijon mustard, add chicken and stock and bring to a simmer.
Bake, covered for 1 hour.
**if making 2 Way Dinner remove 500g of chicken (shred) & 1 ½ cups of sauce (without veg)**
Remove from oven. Stir through French mustard and rosemary.
Simmer on stove uncovered for 20 mins then serve.

Notes

If only making Creamy Mustard Chicken to serve 8 you will need to double the quantity of all ingredients EXCEPT for the chicken thighs.
If you want to make the second meal of Chicken, Bacon & Potato Pots more than three days after cooking, you can combine the 500g of shredded chicken and 1 ½ cups of sauce/liquid and freeze in a zip lock bag for later use.
Here is the link to the 2nd recipe - Chicken, Bacon & Potato Pots. These are meant to look a bit rustic too - I think it's part of their charm! You get some lovely crispy potato slices on top, and if some fall off during cooking it only means more crispy ones! Go the crispy chips!
crispy
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition Information

Show Details

Serving 0g Calories 620kcal (31%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 8(see notes)

Amount Per Serving

Calories 620 kcal

% Daily Value*

Serving	0g
Calories	620kcal	31%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%