Honey-mustard chicken | Women's Weekly Food
A tangy honey-mustard chicken casserole slow-cooked in broth with carrots, celery and leek, the whole family will love!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons cornflour (cornstarch)
- 2 teaspoons dry mustard powder
- 1/2 cup (125ml) dry white wine
- 1 cup (250ml) chicken stock
- 1/4 cup (70g) wholegrain mustard
- 2 tablespoons honey
- 8 chicken thigh cutlets (1.6kg)
- 1 leek (350g), trimmed, sliced thickly
- 2 stalks celery (300g), trimmed, sliced thickly
- 400 grams baby carrots, peeled
- 1 cup (120g) frozen peas
- 1/3 cup (80ml) pouring cream
- 1/4 cup coarsely chopped fresh flat-leaf parsley
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