Chicken Braised in Mustard with Green Beans

  • cooking time
    35 m
  • calories per serve
    562 cal
  • serves
    6
2 tbsp
olive oil, plus 2 tsp extra
6 (1350g)
skin on chicken thigh cutlets, fat trimmed
1 punnet
small Swiss brown mushrooms, halved
1 (200g)
leek, (white part), sliced thinly
2
garlic cloves, crushed
zest of 1 lemon
1/3 cup (80mL)
white wine
1 1/2 tbsp
Dijon mustard
1 cup (250mL)
salt reduced chicken stock
1/2 cup (125mL)
CARNATION Lite Cooking Cream
3 sprigs
thyme
3 sprigs
tarragon
2 cups (260g)
green beans, trimmed
1 bunch
Dutch carrots
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
498 g
2349
42.4
37.7
13.1
9
6.3
482
6.6
84
Average Quantity
per:
100 g
471
8.5
7.6
2.6
1.8
1.3
97
1.3
17

Method

  1. Heat oil in a large frying pan over medium-high heat, add chicken, skin-side down, and cook for 3 minutes, turning occasionally, until golden.

  2. Meanwhile, heat extra oil in a flameproof casserole, add mushrooms, leek, garlic and lemon zest; cook for 3 minutes, stirring occasionally, until tender. Add wine; scraping base of pan, stir in mustard, pour in stock and Lite Cooking Cream. Bring to the boil, add chicken pieces, skin-side up, add herbs and season to taste. Reduce heat and cook for 25 minutes or until chicken is cooked and sauce is thickened.

  3. Meanwhile in a large pot of boiling water, cook carrots for 5 minutes or until tender; drain and keep warm. Add beans to casserole dish and cook for a further 5 minutes or until beans are tender, serve with crusty bread if desired