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One-pan Mustard Chicken with Potatoes

Main Course

Easy one-pan dish

  • Preparation Time
    Preparation Time
    10min
  • Cooking Time
    Cooking Time
    35min
  • Servings
    Servings
    2

Ingredients

  • 3 pieces Chicken breast/ fillet/ thigh
  • 1 Onion
  • 1 Carrot
  • 6 New potatoes
  • 2 Cloves Garlic
  • 150mL Vegetable broth
  • 2 tbsp Whipping cream
  • 1 tbsp Wholegrain mustard
  • 1 tbsp Honey
  • 2 sprigs Thyme
  • Parsley
  • Salt
  • Black pepper
  • Olive oil

Cooking Method

Chop the onion and parsley. Dice the carrot. Cut the new potatoes into 4. Mince the garlic.
1. Chop the onion and parsley. Dice the carrot. Cut the new potatoes into 4. Mince the garlic.
Mix the broth with the mustard and honey.
2. Mix the broth with the mustard and honey.
Season the chicken breasts with salt and black pepper. In a pan, add some oil on medium heat. Sear the chicken until golden brown on both sides. Set aside.
3. Season the chicken breasts with salt and black pepper. In a pan, add some oil on medium heat. Sear the chicken until golden brown on both sides. Set aside.
In the same pan, add in onion and garlic and cook for 3 minutes over medium heat until soften.
4. In the same pan, add in onion and garlic and cook for 3 minutes over medium heat until soften.
Put the chicken back into the pan and add in chopped carrots and potatoes. Pour in the broth mixture, stir and mix well.
5. Put the chicken back into the pan and add in chopped carrots and potatoes. Pour in the broth mixture, stir and mix well.
Sprinkle in thyme leaves. Bring the broth to a boil and lower the heat to a simmer. Cover the lid and cook for 30 minutes or until the chicken is tender.
6. Sprinkle in thyme leaves. Bring the broth to a boil and lower the heat to a simmer. Cover the lid and cook for 30 minutes or until the chicken is tender.
Season with salt and black pepper.  Stir in a splash of cream for a creamier sauce.
7. Season with salt and black pepper. Stir in a splash of cream for a creamier sauce.
Garnish with parsley. Ready to serve.
8. Garnish with parsley. Ready to serve.