Pot-Roasted Mustard Chicken Recipe

Name: Pot-Roasted Mustard Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 (3 1/2 lb) chicken; 2 tablespoons whole grain mustard; 2 carrots, roughly chopped; 1 onion, roughly chopped; 1 ounce unsalted butter; 1 carrot, finely diced; 1 onion, finely diced; 1 leek, trimmed and finely chopped; ⅔ cup chicken stock; ¾ cup dry white wine; 1 teaspoon white wine vinegar; 1 tablespoon parsley, chopped; 1 tablespoon tarragon, chopped; 1 tablespoon chives, chopped; fresh ground black pepper

Servings: persons

1 tablespoon olive oil
1 (3 1/2 lb) chicken
2 tablespoons whole grain mustard
2 carrots, roughly chopped
1 onion, roughly chopped
1 ounce unsalted butter
1 carrot, finely diced
1 onion, finely diced
1 leek, trimmed and finely chopped
⅔ cup chicken stock
¾ cup dry white wine
1 teaspoon white wine vinegar
1 tablespoon parsley, chopped
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
fresh ground black pepper

1
Preheat the oven to 350F
2
Heat the oil in a large pan and brown the chicken on all sides, then strain the oil into a large oven-proof casserole.
3
Brush the chicken well with the mustard and place in the casserole.
4
Add the roughly chopped carrots and onions, cover with a lid and transfer to the oven for about one hour.
5
Test by pricking the thickest part of the leg to see if the juices run clear.
6
Meanwhile melt the butter in a separate pan and add the finely diced carrot, onions and leeks.
7
Sweat slowly without colouring them.
8
When the chicken is cooked, remove from the casserole and leave to rest.
9
Add the stock, white wine and vinegar to the juices and vegetables in the casserole and cook for 5 minutes.
10
Now strain the casserole juices over the diced cooked vegetables in the pan and bring to the boil.
11
Check for seasoning, and shake in the parsley, tarragon and chives.
12
Put in the chicken and pour the broth over before serving.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 (3 1/2 lb) chicken, 2 tablespoons whole grain mustard, 2 carrots, roughly chopped, and more.

Yes, Pot-Roasted Mustard Chicken 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.

Pot-Roasted Mustard Chicken

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