Mustard Chicken with winter vegetables

I happened to see this recipe recently and thought it one to share. Some readers may find it a little 'carby', (20g carbs per serving), so as always dear reader it is important to note, that a variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

However, if you feel you'd like to give this recipe idea a try then please read on. This recipe suggestion is a great way to make a chicken go further, and the mustard gives it that little kick … great for the winter months. Some may feel it takes a while to do the stock, but it's worth it.

Ingredients:

Serves 4 - 6

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 (although swede could be substituted if preferred)
1 tbsp. plain flour
2 tbsp. wholegrain mustard
3 rounded tbsp. crème fraîche

good handful parsley, chopped

*Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes such as coq au vin. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself.

Method:

1. 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. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
3. 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. Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

From an idea here 

For those readers who live in the Southern Hemisphere, you may prefer a salad. How about this one, 'Triple Berry Summer Salad', it's delicious and you can find the recipe details here 

Bon Appetit !

a few winter flowers

All the best Jan