Mustard Chicken With Winter Vegetables (With Freezi

Name: Mustard Chicken With Winter Vegetables (With Freezing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) whole chickens; 2 onions; 6 celery ribs; 6 carrots; 2 bay leaves; 2 fresh thyme sprigs; 1 teaspoon black peppercorns; 2 ounces butter; 4 ounces smoked bacon, lardons; 3 small turnips, peeled and cut into wedges; 1 tablespoon plain flour; 2 tablespoons coarse grain mustard; 3 tablespoons creme fraiche or 3 tablespoons sour cream; ¼ cup parsley, chopped

Servings: persons

1 (4 lb) whole chickens
2 onions
6 celery ribs
6 carrots
2 bay leaves
2 fresh thyme sprigs
1 teaspoon black peppercorns
2 ounces butter
4 ounces smoked bacon, lardons
3 small turnips, peeled and cut into wedges
1 tablespoon plain flour
2 tablespoons coarse grain mustard
3 tablespoons creme fraiche or 3 tablespoons sour cream
¼ cup parsley, chopped

1
Put the chicken in a large pot.
2
Halve 1 onion, 1 celery stick, and 1 carrot.
3
Add to the pot with the herbs, pepercorns and a sprinkling of salt.
4
Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours.
5
Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
6
When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
7
Chop the remaining onion and cut the celery and carrots into thick slices.
8
Heat the butter in the same pot, add the onion and the bacon lardons, then gently fry for 5 minutes until just starting to brown.
9
Add the remaining veg, then fry for 2 minutes.
10
Stir in the flour, then cook for 1 minute.
11
Measure 30 fluid ounces of stock (if you don't have enough make it up with water), then gradually add to the pan, stirring.
12
Cover, then simmer for 20-25 minutes until vegetables are tender,.
13
Return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently.
14
Season and sprinkle with parsley.
15
FREEZING INSTRUCTIONS: Cool, then pack into a rigid container.
16
Freeze for up to 1 month.
17
Defrost in the fridge overnight, then gently reheat.
18
Bring to the boil before serving.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (4 lb) whole chickens, 2 onions, 6 celery ribs, 6 carrots, and more.

Yes, Mustard Chicken With Winter Vegetables (With Freezing) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mustard Chicken With Winter Vegetables (With Freezing)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions