Creamy Mustard Chicken
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Creamy Mustard Chicken

Creamy Mustard Chicken

with mash and pan-fried carrots

Juicy roast chicken is coated in a creamy mustard sauce made with softened leeks and lashings of creme fraiche. Creamy mash forms the base of this meal, while tender veg adds that little something extra.

Tags:
Family Friendly
•Protein Rich
Allergens:
Barley
•Wheat
•Milk
•Mustard

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Leek

1 unit(s)

Garlic

320 grams

Irish Chicken Breast

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Mustard

(Contains Mustard)

2 unit(s)

Carrot

600 grams

Potatoes

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)3067 kJ
Energy (kcal)733 kcal
Fat20.9 g
of which saturates10.2 g
Carbohydrate86.9 g
of which sugars15.1 g
Dietary Fiber0.3 g
Protein50 g
Cholesterol0 mg
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid

Cooking Steps

Make the mash
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (peeling optional). Place them in a pot.
  • Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
Roast the Chicken
2
  • Peel and grate the garlic.
  • Lay the chicken onto a lined baking tray.
  • Drizzle with oil, rub over the garlic and season with salt and pepper
  • Roast on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Get Prepped
3
  • Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
Pan-fry the Veg
4
  • Meanwhile, place a large pan over high heat with a drizzle of oil.
  • Once hot, fry the carrot until starting to char, 2-3 mins.
  • Lower heat to medium and cook for 1 min.
  • Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
  • Remove from the pan, set aside and cover to keep warm.
Finishing Touches
5
  • Return the empty pan to medium-high heat with another drizzle of oil if needed.
  • Add the leek then season with salt and pepper. Cook until softened, 4-5 mins.
  • Add creme fraiche, stock and mustard, stir well to combine. 
  • Bring to the boil and simmer for 4-5 mins. Taste and season with salt and pepper, if required.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Divide and Serve
6
  • Thinly slice the chicken and divide between plates.
  • Serve mash and pan-fried veg alongside.
  • To finish, spoon over the creamy mustard sauce.