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Creamy Chicken Mustard Bake

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Creamy Mustard Chicken

Here’s a simple, set‑and‑forget, creamy chicken mustard bake. One tray, one hour, zero stress. Golden chicken, tender potatoes and a dreamy wholegrain mustard sauce
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Course Main Dish

Ingredients
  

  • 4 chicken thighs
  • 2 tbsp plain flour, for dusting
  • 140g Tracklements Robust Wholegrain Mustard
  • 750g new potatoes, parboiled and halved
  • 3 French eschalots, halved
  • Tasman Sea Salt, to season
  • 600ml single cream
  • 200g green beans, trimmed and halved
  • parsley, to garnish

Instructions
 

  • Lightly dust the chicken with flour and shake off any excess. Place chicken thighs into a large baking tray
  • Spoon the wholegrain mustard over the chicken thighs, add potatoes and eschalots, season generously with sea salt
  • Pour over the cream, coating the chicken and potatoes
  • Bake at 200 °C for 30–40 minutes. Scatter green beans over the tray and return to the oven for a further 20–25 minutes, or until golden and the sauce has thickened
  • Garnish with parsley, or similar. Serve from the tray with extra sauce spooned over the chicken and vegetables
Keyword #dinner, chicken, green beans, mustard, one-tray-bake, potatoes

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