Name: Chicken and new potato stew in mustard and lemon sauce
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 8 chicken thighs and/or drumstick; 1 leek; 2 cloves of garlic; 1 Tbsp chopped rosemary leaves; 1 Tbsp thyme leaves; 1 glass of white wine; 2 Tbsp Dijon mustard; 1 carrot, cut into 4 chunks; 350g baby new potatoes; 1 lemon, juiced and zested; 500 ml chicken stock ( approx.); 3 cavolo nero leaves, chopped or 2 cups chopped curly kale; 2 Tbsp Parsley leaves

Chicken and new potato stew in mustard and lemon sauce

19 Mar 2022

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

This chicken and new potato stew in mustard and lemon sauce is perfect for a lazy weekend family meal. It’s super easy to make, it’s gluten-free, dairy-free, nut-free and really zingy. Serve it with a crunchy green salad on the side.

Ingredients

8 chicken thighs and/or drumstick
1 leek
2 cloves of garlic
1 Tbsp chopped rosemary leaves
1 Tbsp thyme leaves
1 glass of white wine
2 Tbsp Dijon mustard
1 carrot, cut into 4 chunks
350g baby new potatoes
1 lemon, juiced and zested
500 ml chicken stock ( approx.)
3 cavolo nero leaves, chopped or 2 cups chopped curly kale
2 Tbsp Parsley leaves

Instructions

Heat some oil in a casserole dish, then brown the chicken pieces all over. Transfer them to a plate.
Meanwhile slice the leek and chop the garlic.
After you’ve moved the chicken pieces, gently sauté the onion and garlic in the same pan. Add the fresh herbs and stir for a minute. Add the wine and mustard, then stir until it has thickened. Put back the chicken pieces, then add the potatoes, carrot, lemon juice and chicken stock. Bring to the boil, put a lid on, and simmer over low heat for about 30 minutes. Add more stock, if needed.
Add the cavolo nero or curly kale and cook for a further 3-5 minutes.
Stir in the parsley and lemon zest, then serve.