Mustard Chicken with Winter Vegetables

November 4, 2013

Mustard ChickenIngredients (serves 4-6)
1 chicken, about 1.8kg/4lb in weight
2 onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 teaspoon of black peppercorn
50g of butter
100g of smoked bacon lardons
3 small turnips, peeled and cut into wedges
1 tablespoons of plain flour
2 tablespoons of wholegrain mustard
3 rounded tablespoons of crème fraîche
A good handful parsley, chopped

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 hours. 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 minutes until just starting to brown. Add the remaining veg, then fry for 2 minutes. Stir in the flour, then cook for 1 minute. Measure 900ml of 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 minutes 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.