Name: Mustard Chicken Casserole
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6
Ingredients: 4 chicken lovely legs (600g); 4 chicken thigh cutlets, skin removed (850g); 1 tblsp plain flour; Salt and pepper, to taste; 2 tblsps olive oil; 200g shortcut bacon, chopped; 1 large leek, quartered lengthways, sliced; ¼ cup chopped fresh sage leaves; 3 cloves garlic, crushed; ½ cup white wine; 1 cup chicken stock; 500g chat potatoes, halved; ¼ cup Dijon mustard; 1 cup frozen peas

Mustard Chicken Casserole

A fabulous one-pan meal.

Skip to Recipe

Serves 6

Prep

25M

Cook

Total

1H 25M

So tasty!

Ingredients

4 chicken lovely legs (600g)

4 chicken thigh cutlets, skin removed (850g)

1 tblsp plain flour

Salt and pepper, to taste

2 tblsps olive oil

200g shortcut bacon, chopped

1 large leek, quartered lengthways, sliced

¼ cup chopped fresh sage leaves

3 cloves garlic, crushed

½ cup white wine

1 cup chicken stock

500g chat potatoes, halved

¼ cup Dijon mustard

1 cup frozen peas

Method

Toss chicken in flour seasoned with salt and pepper in a large bowl.

Heat 1 tblsp of oil in a large, deep frying pan over a high heat. Add
chicken in two batches. Cook, turning occasionally, for about 5 minutes, or until browned. Remove.

Heat remaining oil in same pan over a medium heat. Add bacon, leek, sage and garlic. Cook, stirring, for 3 minutes. Add wine. Boil until reduced by half. Return chicken to pan.

Add stock, potatoes and mustard. Bring to boil. Simmer, covered, for about 1 hour, or until chicken is cooked. Add peas. Cook for further 2 minutes. Serve.

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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