Creamy Mustard Chicken

A quick to prepare chicken casserole flavoured with Crème fraîche and wholegrain mustard. Ideal for a mid-week family meal

Course Main

Cuisine English

Keyword one pan

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 551kcal

Author Jacqueline Bellefontaine

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)

metric - US cups

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

Store

Leftovers can be kept for up to 48 hours in the refrigerator. reheat until piping hot.

Can be frozen for up to 3 months.

Cooks Tip

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.

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)

Nutrition