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Photo of Creamy mustard chicken casserole by WW

Creamy mustard chicken casserole

Total Time
1 hr 5 min
15 min
50 min
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.


Olive oil

1 tbs

Chicken thigh, skinless, raw

480 g, fat trimmed, cut into 3cm pieces

Brown onion

1 medium, thinly sliced


1 medium, coarsely chopped


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)


1½ tbs

Extra light sour cream

¼ cup(s), (60ml)


  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.


SERVING SUGGESTION: Steamed green beans and broccolini, plus mashed potato. Boil, steam or microwave 500g potatoes (chopped) until tender. Drain and mash with 2 tablespoons skim milk. Season with salt and freshly ground black pepper.