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Mustard chicken with winter vegetables

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Ingredients

Adjust Servings:
1 chicken , about 1.8kg/4lb in weight
2 onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorn
50g butter
100g smoked bacon lardons
3 small turnips , peeled and cut into wedges
1 tbsp plain flour
2 tbsp wholegrain mustard
3 rounded tbsp crème fraîche
good handful parsley , chopped

Mustard chicken with winter vegetables

  • Serves 6
  • Easy

Ingredients

Directions

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Steps

1
Done

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
Done

When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.

3
Done

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
Done

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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Summer-in-winter chicken
next
Smoked mackerel & leek hash with horseradish
previous
Summer-in-winter chicken
next
Smoked mackerel & leek hash with horseradish

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