One Pot Mustard Chicken Recipe

How to Make One Pot Mustard Chicken

Method

Place flour in a bowl. Add chicken; toss. Heat oil in a large saucepan over moderately high heat. Cook chicken for 2 minutes or until browned. Transfer to a heatproof plate.

Add leek and thyme to pan; cook and stir for 1 minute. Add wine; cook and stir for 2 minutes or until reduced slightly. Add stock, mustard, potato and chicken. Simmer, covered, for 10 minutes or until chicken is cooked. Stir in vegetables. Simmer for 5 minutes. Top with extra thyme. Serve with bread.

Nutrition/serve

2417kJ; 12g fat (3g sat); 41g protein; 68g carbohydrate; 11g fibre

Courtesy of recipes+

Serves:
4

Prep time:
10 minutes

Cook time:
20 minutes

Ingredients

¼ cup White Mill Plain Flour
500g Broad Oak Farms Chicken Thigh Fillets, trimmed, cut into cubes
2 tsp Remano Olive Oil
1 leek, pale section only, sliced diagonally
3 thyme sprigs, plus extra, to serve
1 cup Elmfield Chardonnay
2 cups Chefs’ Cupboard Chicken Stock
2 tbsp Colway Wholegrain Mustard
300g baby potatoes, quartered
3 cups Market Fare Frozen Winter Vegetables
8 slices Vienna light rye bread, to serve

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