You know those nights when 5pm rolls around and you haven’t the foggiest what’s for dinner? Some nights when that moment arrives I also realise I haven’t taken anything out of the freezer so I’m doubly screwed. This day thankfully I had done my ‘chicken shop’ so had a packet of free range thighs ready for me in the fridge. Phew!
I still didn’t really know what I wanted to do with them, but I just started cooking and we ended up with this. It was simple as can be with plenty of hearty vegetables and the succulent breasts, but the addition of addition of wholegrain mustard at the end really set it apart and resulted in a delicious meal that the entire family enjoyed and everyone had seconds which is always a telling sign for me of a dinner success!
So, it’s nothing fancy, but here’s the recipe for my Chicken & French Mustard Winter Stew. And excuse the horrific photos, but I had hoped to photograph the leftovers properly for a blog post…. except there were none!
- 2 T olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 250 grams bacon, chopped
- 500 g skinless, boneless free range chicken thighs
- 2 carrots, washed & sliced
- 5 small gourmet waxy potatoes, washed & chopped into 1 cm cubes
- 5 medium sized mushrooms, chopped roughly (but small if you're trying to hide from unsuspecting small people!)
- 250 grams green beans, washed, trimmed & sliced
- 2 C chicken stock
- 2 T wholegrain mustard
- 3 t cornflour
- 2 T water
- salt & pepper to taste
- In a large heavy bottomed cast iron pan, over medium heat, add the oil.
- Add onion and cook for 3 minutes until softened. Add the garlic and combine. Cook for 3-5 minutes until starting to brown. Add bacon and brown.
- Add the chicken thighs (whole). Allow them to brown all over before adding the chopped vegetables (reserve the beans).
- Cook and stir occasionally for 5 minutes.
- Add stock. Cover and cook for 15-20 minutes on low heat.
- Add the beans as you prepare the mustard/cornflour mixture.
- In a small ramekin, mix the wholegrain mustard, cornflour and water to a smooth paste.
- Add to the dish and stir well to distribute evenly through the liquid.
- Cook for an additional 3 minutes, before seasoning with salt & pepper to taste.
- If you don't have thighs, breasts would work well, just cut them in halves or quarters first to ensure even cooking. Drumsticks or pieces can also work - ensure you adjust cooking time to allow them to cook through.