MUSTARD CHICKEN & LEEK ONE-POT
Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four
Provided by Anna Glover
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don't need to be cooked through at this point). Transfer to a plate.
- Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
- Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it's mostly covered by the sauce.
- Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.
Nutrition Facts : Calories 453 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
ONE-PAN CREAMY MUSTARD CHICKEN
Sponsored by Grey Poupon®. Take the stress (and mess) out of mealtime with a 30-minute recipe starring tender chicken thighs simmered in a creamy mustard sauce. I love serving this one-pan dish with plenty of French bread for dipping in the extra sauce, but it's equally delicious alongside buttered egg noodles.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
- Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
- Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.
- Reduce the heat to medium-low and add the remaining 1 tablespoon butter. When it melts, whisk in the flour and cook, whisking constantly, for 1 minute. (The mixture will be very thick.)
- Whisk in the chicken broth, heavy cream, the 2 tablespoons thyme and the remaining 1 tablespoon mustard.
- Return the chicken thighs and any accumulated juices to the skillet, arranging them in a single layer, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 5 to 7 minutes.
- Transfer the chicken to serving plates, spoon the sauce on top and sprinkle with thyme. Serve with French bread, for dipping.
CHICKEN IN MUSTARD SAUCE WITH LEEKS
Chicken breasts wrapped in bacon with tender leeks. This delicious and filling dish takes very little time to make. The leeks, which are the sweetest of the onion family, offer a tasty contrast to the flavours of the bacon and mustard sauce. Look for fresh, young leeks which are mainly white, not green.
Provided by English_Rose
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the leeks into rings and reserve. Cut the pieces of chicken in half crossways and season with pepper.
- Then remove the rind from the bacon and lightly cook the slices in the oil in a large nonstick frying pan over a low heat.
- Stretch out each slice of bacon, using the back of a knife, and then wrap one around each piece of chicken. Secure each slice with a toothpick.
- Place the chicken in the frying pan and stir in the mustard powder and the plain flour.
- Cook for 1-2 minutes, then stir in stock and bring to the boil. Reduce the heat and add the leeks.
- Cover and simmer for about 15 minutes until the leeks are tender. Garnish with parsley and serve.
Nutrition Facts : Calories 465, Fat 27.7, SaturatedFat 8.1, Cholesterol 102.9, Sodium 637.5, Carbohydrate 15, Fiber 1.5, Sugar 4.3, Protein 37.3
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- Heat the oil in a wide casserole dish over a medium to high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown – around 10 minutes (they don’t need to be cooked through at this point). Transfer to a plate.
- Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5 to 6 minutes until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
- Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 minutes, then reduce the heat to medium. Stir in the mustard, crème fraiche and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.
- Put on the lid and cook for 20 minutes. Then add the peas and cook for a further 5 minutes until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp of cold water. Stir into the sauce and simmer with the lid off for 2 to 3 minutes more until the sauce thickens. Grind over some black pepper to serve.
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