Mustard Chicken with Winter Vegetables

This recipe makes sure your chicken goes further, giving you delicious leftovers for the next day! The veggies add variation and texture to the dish while the mustard adds a slight kick to it.

Ingredients:

1 chicken (roughly 1.8kg weight)

2 onions

6 carrots

6 celery sticks

2 bay leaves

2 thyme sprigs

1 tsp black pepper

50g butter

100g smoked bacon cubes

3 small turnips, chopped

1 Tbsp plain flour

2 Tbsp wholegrain mustard

3 Tbsp crème fraîche

 

Method:

• Use a large pot and add the chicken, 1 celery stick, 1 carrot, half an onion and the herbs, then add enough water to cover the chicken halfway. Bring to the boil then simmer for 1 ½ hours, with the lid closed tightly. Cool the mix slightly, then move the chicken to a bowl and strain the stock.

• Strip the chicken meat from the bones with your hands once the meat is cool enough to handle.
• Chop the remaining carrots, celery and onions. Heat the butter in your pot and add the onions and bacon pieces, browning them gently for five minutes. Add the veg and cook for two minutes. Stir in the flour and cook for one minute, forming a good base for your sauce. Measure out your stock to 900ml. If you don’t have enough then you can make it up with water, and add this to the pot slowly while stirring. Let this simmer for 20-25 minutes with the lid closed until the veggies are done.
• Add the chicken back to the pot with the mustard and crème fraîche, cooking until it’s simmering again.
• Season and serve with your favourite side-dish!