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Chicken and new potato stew in mustard and lemon sauce

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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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
  • 350 g 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

Method
 

  1. Heat some oil in a casserole dish, then brown the chicken pieces all over. Transfer them to a plate.
  2. Meanwhile slice the leek and chop the garlic.
  3. 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.
  4. Add the cavolo nero or curly kale and cook for a further 3-5 minutes.
  5. Stir in the parsley and lemon zest, then serve.