Creamy mustard chicken casserole
4
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This casserole is surprisingly quick to make and searing the chicken first makes it crispy and tender. Enjoyed with greens and mash, it’s perfect for a winter’s meal.
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
480 g, fat trimmed, cut into 3cm pieces
Brown onion
1 medium, thinly sliced
Carrot(s)
1 medium, coarsely chopped
Garlic
2 clove(s), crushed
Fresh thyme
2 tbs, sprigs
Fresh tarragon
2 tsp, chopped
Sweet-style white wine
¼ cup(s), (60ml)
Dijon mustard
1 tbs
Chicken stock
1½ cup(s)
Cornflour
1½ tbs
Extra light sour cream
¼ cup(s), (60ml)
Instructions
1
Heat half the oil in a large saucepan over high heat. Cook chicken, turning, in batches, for 3–4 minutes or until browned. Transfer to a bowl.
2
Heat remaining oil in same pan over medium heat. Add onion and carrot and cook, stirring, for 5 minutes or until onion has softened. Add garlic, thyme and tarragon and cook for 1 minute or until fragrant.
3
Add wine and mustard and bring to the boil, scraping any brown bits from base of the pan. Return chicken to pan with stock and bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until chicken is tender.
4
Combine cornflour with 2 tablespoons water in a small bowl and mix to a smooth paste. Gradually stir cornflour mixture and sour cream into chicken mixture. Cook, stirring, for 2–3 minutes or until slightly thickened. Serve.
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