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    You are in: Home / Recipes / Pot-Roasted Mustard Chicken Recipe
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    Pot-Roasted Mustard Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    25 mins

    1 hr 15 mins

    English_Rose's Note:

    This recipe uses a combination of delicate herbs and mustard to flavour this simple and hearty pot roast.

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    Units: US | Metric


    1. 1
      Preheat the oven to 350°F
    2. 2
      Heat the oil in a large pan and brown the chicken on all sides, then strain the oil into a large oven-proof casserole.
    3. 3
      Brush the chicken well with the mustard and place in the casserole. Add the roughly chopped carrots and onions, cover with a lid and transfer to the oven for about one hour. Test by pricking the thickest part of the leg to see if the juices run clear.
    4. 4
      Meanwhile melt the butter in a separate pan and add the finely diced carrot, onions and leeks. Sweat slowly without colouring them.
    5. 5
      When the chicken is cooked, remove from the casserole and leave to rest. Add the stock, white wine and vinegar to the juices and vegetables in the casserole and cook for 5 minutes.
    6. 6
      Now strain the casserole juices over the diced cooked vegetables in the pan and bring to the boil. Check for seasoning, and shake in the parsley, tarragon and chives.
    7. 7
      Put in the chicken and pour the broth over before serving.

    Ratings & Reviews:


    Nutritional Facts for Pot-Roasted Mustard Chicken

    Serving Size: 1 (625 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 715.3
    Calories from Fat 418
    Total Fat 46.5 g
    Saturated Fat 14.7 g
    Cholesterol 197.5 mg
    Sodium 352.3 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 2.8 g
    Sugars 6.5 g
    Protein 47.9 g

    The following items or measurements are not included:

    white wine vinegar

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