This creamy mustard chicken with baby potatoes is a simple one-pan dish with tender chicken and potatoes in a creamy mild mustard sauce.
The addition of potatoes to the casserole means that all it takes to make a complete main meal is a helping of green vegetables.
- Quick and Easy
- One Pan
- Family Favourite
- Only 550 Calaries per serving
This is the type of family dish I really like to serve midweek when the evenings are a little cooler. It is quick and easy to make and, of course, very tasty.
Despite its name, this dish is surprisingly low in calories and fat as I have used a low fat crème fraîche to give it its creamy taste and texture and then thickened it up a little at the end of the cooking time.
Economical chicken dish
I have used chicken thighs to make this dish. Not only are they more economical, but they also tend to have more flavour than chicken breasts. You could also use whole chicken thighs or a mixture of chicken thighs and drumsticks if you preferred.
Serving suggestion
Cooking the little salad potatoes in the casserole almost makes it a meal in one but I like to serve some green vegetables or carrots alongside.
Storeage/Left overs
Leftovers can be kept for up to 48 hours if you cool quickly and refrigerate after cooking. Keep in a covered container. Reheat over a low heat stirring frequently until piping hot.
Leftovers can be frozen for up to 3 months. However, if you are planning to make and freeze ahead, I would omit the potatoes as I find they tend to loose thier texture and become a bit watery when frozen. Simply boil until tender alongside reheating and add to the pan for the last 5 minutes or so.
How to make Creamy Mustard Chicken step by step
Step 1
Brown the chicken, then add the onion and cook until beginning to soften
Step 2
Add the potatoes then the stock and crème fraîche.
Step 3
Mix well and stir in the mustard and thyme if using.
Step 4
Cover and simmer for 40 minutes.
Step 5
Mix cornflour with water and stir in. Cook until thickened slightly.
Step 6
Serve.
Top Tip
Save on washing up and add some spinach to the casserole in the last few minutes of cooking for you added vegetable
Creamy Mustard Chicken
Ingredients
- 1 tablespoon rapeseed or olive oil
- 8 skinned and boned chicken thighs cut into chunks
- 1 onion cut into thick wedges
- 500 g (1lb2oz) small salad potatoes or baby new potatoes
- 250 ml (9floz) low fat crème fraîche
- 150 ml (¼pt)chicken stock
- 1-2 tablespoon wholegrain mustard
- few sprigs thyme (optional)
- 1 tablespoon cornflour (US=cornstarch)
Instructions
- Heat 1 tablespoon oil in a deep frying pan or flameproof casserole with a lid. Add 8 chicken thighs and brown on all sides.
- Reduce the heat and add the onion wedges. Cook for a few minutes until beginning to soften.
- Add 500g potatoes to the pan, then stir in 250ml crème fraîche followed by 150ml stock, 1-2 tablespoons mustard and a few sprigs of frsh thyme if using.
- Cover and cook for 40 minutes on a low heat until the potatoes are tender.
- Mix 1 tablespoon cornflour with 1-2 tablspoons of cold water to form a smooth paste, then stir into the casserole. Cook stirring until the sauce thickens slightly. Serve with a scattering of fresh thyme leaves if desired.
Notes
Nutrition
More Chicken Dishes Made Easy
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