Share or save for later...

Today’s recipe is one of my “2 Way Dinners” – basically a meal to eat tonight plus the base of another meal – but completely different to the first in flavour. Or you could just serve twice as many people tonight with this dish – your choice!

The idea behind 2 Way Dinners is that it saves you time (yay!) and money (double yay!!) by allowing you to take advantage of supermarket specials or buying in bulk – but without giving up variety. You just need to plan a bit ahead – which is what I’ve done with these kind of recipes…I’ve done all the planning for you! (After all – that’s what I’m here for!)

This recipe is a rustic style hot pot of chicken and veg with a “creamy” mustard sauce – but with NO CREAM! It’s all made in one pot so there’s not much to wash up…and my husband Peter said, and I quote “it tastes better than it looks”… gee thanks!

I will admit that it’s not the prettiest plate of food I’ve ever served him, but it tasted GREAT and I think it looks good!

The 2 Way Dinner for this recipe is Chicken, Bacon & Potato Pots – little pots of chickenie baconie (aren’t they words in your house?!) goodness, flavoured with thyme and topped with scalloped potato with a dash of cream this time. Wow. We couldn’t eat these fast enough!

Enjoy,

Lee-Ann ♥

Print Pin

"Creamy" Mustard Chicken - 2 Way Dinner

Rustic hot pot of chicken and vegetables in a "creamy" mustard sauce - but without the cream! With an second meal of yummy little Chicken, Bacon & Potato Pots. Or only make one dish/meal - your choice!

Course Main Course

Cuisine Modern Australian

Total Time 2 hours 5 minutes

Servings (see notes)

Calories 620kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

2 tblsp olive oil
1.6 kg skinless chicken thigh fillets trimmed and halved
4 garlic cloves crushed/minced
1 leek or large onion chopped
1 cup dry white wine
4 cups chicken stock
2 tbsp. Dijon mustard
2 carrots cut into thickish rounds
500 g mini/chat/baby potatoes quartered
2 tsp fresh rosemary - finely chopped 1/2 tsp dried
1/2 cup plain flour
1 tbsp. French mustard
salt and pepper

Instructions

Pre heat oven to 160c.
Coat chicken in flour, reserving excess flour.
Heat oil in a large, heavy-based flameproof casserole dish and brown chicken all over, then remove to a plate.
Add leek, carrot, potatoes and garlic and fry for 1-2 mins.
Add remaining flour and fry for a further 1-2 mins.
Add wine and simmer for 1-2 mins, scraping any brownings from the base of the pan.
Stir in Dijon mustard, add chicken and stock and bring to a simmer.
Bake, covered for 1 hour.
**if making 2 Way Dinner remove 500g of chicken (shred) & 1 1/2 cups of sauce (without veg)**
Remove from oven. Stir through French mustard and rosemary.
Simmer on stove uncovered for 20 mins then serve.

Notes

If only making Creamy Mustard Chicken to serve 8 you will need to double the quantity of all ingredients EXCEPT for the chicken thighs.

If you want to make the second meal of Chicken, Bacon & Potato Pots more than three days after cooking, you can combine the 500g of shredded chicken and 1 1/2 cups of sauce/liquid and freeze in a zip lock bag for later use.

Here is the link to the 2nd recipe - Chicken, Bacon & Potato Pots. These are meant to look a bit rustic too - I think it's part of their charm! You get some lovely crispy potato slices on top, and if some fall off during cooking it only means more crispy ones! Go the crispy chips!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 620kcal