Mustard Chicken With Winter Vegetables With Freezing Recipes

MUSTARD CHICKEN WITH WINTER VEGETABLES

Steps:

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

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES

Steps:

• Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
• Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
• Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
• Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
• Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

BREAST OF CHICKEN WITH WINTER VEGETABLES

Steps:

• Place the breast halves on a flat surface and trim away and discard any peripheral fat. Sprinkle with salt and pepper.
• Trim and scrape the carrots.
• Trim off the tops of the scallions. Cut the scallions crosswise about three inches from the top. Discard the green parts.
• Trim off the ends of each brussels sprout. If the sprouts are small, leave them whole; otherwise cut them lengthwise in half.
• Peel the potato and cut into 3/4-inch cubes. Cover with cold water until ready to use.
• Trim and scrape the parsnip. Cut into small rectangles about an inch long and 1/2 inch wide.
• Put the broth in a kettle or casserole wide enough to hold the chicken pieces in one layer. Add the carrots, brussels sprouts, potato and parsnip. Sprinkle with salt and pepper. Bring to a boil. Let simmer about five or six minutes. Add the breast halves in one layer, and the green onions. Cover and cook about seven minutes.
• Sprinkle with parsley and serve hot with horseradish sauce.

MUSTARD CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 350°F Put the chicken in a bowl, mix together the mustard, oil and balsamic, then add to the chicken and toss together with plenty of salt and black pepper.
• Arrange the chicken, skin-side up, in a large ovenproof dish or roasting tin. You don't want everything crammed in or it will steam and not roast.
• Add the pepper, onions and garlic, pour over the white wine and tuck in the rosemary sprigs.
• Bake in the oven for around 30 minutes, add the artichokes, then cook for a further 10 minutes or until the chicken is well browned and cooked through.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
• Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
• Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MUSTARD CHICKEN WITH WINTER VEGETABLES (WITH FREEZING)

Steps:

• Put the chicken in a large pot.
• Halve 1 onion, 1 celery stick, and 1 carrot. Add to the pot with the herbs, pepercorns and a sprinkling of salt.
• Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours.
• Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
• When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
• Chop the remaining onion and cut the celery and carrots into thick slices.
• 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.
• Add the remaining veg, then fry for 2 minutes.
• Stir in the flour, then cook for 1 minute.
• Measure 30 fluid ounces of 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 minutes until vegetables are tender,.
• Return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently.
• Season and sprinkle with parsley.
• FREEZING INSTRUCTIONS: Cool, then pack into a rigid container. Freeze for up to 1 month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving.