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Tuesday, 11 December 2018

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

29 comments:

Author R. Mac Wheeler said...

mmmmmmmmmm

(except for the turnips)

Valerie-Jael said...

Sounds very delicious! Valerie

Tom said...

...a good winter dinner.

Anne Hagman-Niilola said...

Delicious! Have a nice evening;-)

Chris Lally said...

Looks and sounds SO good!

Jo said...

I like the sound of this, I bet it's very tasty.

DMS said...

This sounds good and definitely will be tasty for me without the chicken. :) I love soup this time of year. :)
~Jess

Out on the prairie said...

I make a mustard paste when cooking roasts or whole chicken with a little flour and oil. Makes a nice crust to add to a good dish.

Elephant's Child said...

That triple berry salad sounds AMAZING. Thank you.

Bleubeard and Elizabeth said...

This sounds great to me, especially since I have NO food allergies, Jan. Thanks for the recipe and the beautiful flowers, too.

mxtodis123 said...

Looks and sounds delicious. Must try this one.

Sue said...

This looks really nice, I'm a late comer to mustard, but now I really like it! xx

Christine said...

Sounds so good!

William Kendall said...

That sounds good!

Martha said...

Looks really delicious!

CJ Kennedy said...

this sounds like the perfect comfort food for a cold, winter night.

Victor S E Moubarak said...

Yet another tasty sounding recipe. Thank you Jan. This is good on a winter's evening.

God bless.

bill burke said...

Sounds great for a winter meal and does look delicious.

JFM said...

Looks and sounds delicious!!!

Hugs 🎄

DUTA said...

Red pots make for good pictures. They're quite photogenic., and nicely complement the beauty of the delightful dish components.

White Rose said...

Hi Jan this looks so yummy thankyou for sharing the recipe with us,i am following you now so that i dont miiss your posts ,hope you have a lovely day my fiend.

sage said...

Looks good-I need to find more recipes for mustard greens (today I harvested two large cauliflowers, along wtih a large red cabbage and a green cabbage and lots of lettuce.

www.thepulpitandthepen.com

Pam said...

Interesting, never thought of mustard and chicken. I find that there are a lot of foods I never thought of mixing.

Debbie said...

oh this sounds so good, so comforting!! i love the combination of mustard and chicken, i have used them together!!

David M. Gascoigne, said...

This is the time of year when we make lots of soups so I think I will give this one a shot. Sounds just right after a walk in the snow.

Francisco Manuel Carrajola Oliveira said...

Hummmm deve de ser delicioso.
Um abraço e continuação de uma boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

Teresa said...

Tiene que estar delicioso, la mostaza me gusta mucho. Besitos.

carol l mckenna said...

Yummy wintry dish and love the little flower display ~ ^_^

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Magic Love Crow said...

This looks so good! Thank you Jan! Big Hugs!