Mustard Chicken With Winter Vegetables

It’s that time of year when we want to swap salads for comfort food. This quick and easy recipe is a great winter warmer and ideal for making your chicken go further

1 1.8kg chicken • 2 onions
6 celery sticks • 6 carrots
2 bay leaves • 2 thyme sprigs
1 tsp black peppercorn • 50g butter
100g smoked bacon lardons • 1 tbsp plain flour
2 tbsp wholegrain mustard • 3 rounded tbsp crème fraiche
3 small turnips peeled • handful of chopped parsley and cut into wedges

Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.

When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.

Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

Recipe from BBC Good Food


Mount Holdsworth Pinot Gris £11.99
With such a rich, hearty dish we need a relatively rich and complex wine to pair with it. First up is this Pinot Gris from Wairarapa in New Zealand. Lightly spiced pear and ginger on the palate with a streak of minerality and a great finish.
Domaine Naturaliste Chardonnay £21.99
From acclaimed winemaker Bruce
Dukes, this bold and captivating, creamy Chardonnay will match beautifully with the crème fraiche and butter. It’s not all richness though, there’s plenty of acidity to balance the initial softness. Superb on its own and as an aperitif as well.
Balthasar Ress Riesling Kabinett £15.49
A more left field choice is this off dry German Riesling. Hailing from the Rheingau a region known for producing rich, ripe, flavoursome grapes the exceptional 2015 vintage will complement the mustard chicken to a tee. Bags of quince, baked apple and an almost imperceptible spritz. Stunning.

DVino Wines – Duncan Fraser
36 Fishergate Hill
Preston PR1 8DN
01772 822070



Tedd Walmsley

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