Creamy Mustard Chicken is an easy to make casserole, flavoured with Crème Fraîche and whole grain mustard. The addition of potatoes to the casserole means that all it takes to make a complete main meal is a helping of green vegetables.
This is the type of family dish I really like to serve midweek when the evenings are a little cooler. It is quick and easy to make and, of course, very tasty. Despite its name, this dish is surprisingly low in calories and fat as I have used a low fat crème fraîche to give it its creamy taste and texture and then thickened it up a little at the end of the cooking time.
I have used chicken thighs to make this dish. Not only are they more economical, but they also tend to have more flavour than chicken breasts. You could also use whole chicken thighs or a mixture of chicken thighs and drumsticks if you preferred. Cooking the little salad potatoes in the casserole almost makes it a meal in one but I like to serve some green vegetables or carrots alongside.
Creamy Mustard Chicken
- 1 tablespoon rapeseed oil
- 8 skinned and boned chicken thighs cut into chunks
- 1 onion cut into thick wedges
- 500 g small salad potatoes or baby new potatoes
- 250 ml low fat crème fraîche
- 150 ml chicken stock
- 1-2 tablespoon wholegrain mustard
- few sprigs thyme (optional)
- 1 tablespoon cornflour
- Heat the oil in a deep frying pan or flameproof casserole with a lid. Add the chicken pieces and brown on all sides.
- Reduce the heat and add the onions. Cook for a few minutes until beginning to soften.
- Add the potatoes to the pan, then stir in the crème fraîche followed by the stock, mustard and thyme.
- Cover and cook for 40 minutes on a low heat until the potatoes are tender.
- Mix the cornflour with an equal amount of cold water to form a smooth paste, then stir into the casserole. Cook stirring until the sauce thickens slightly. Serve with a scattering of fresh thyme leaves if desired.