Mustard Chicken With Winter Vegetables With Freezing Food

MUSTARD CHICKEN WITH WINTER VEGETABLES

Steps:

• Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
• When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
• Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don't have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
• Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
• Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
• Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ITALIAN RICE WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3 to 4 minutes until golden all over.
• Remove from the pan and set aside.
• Add the onions and peppers and cook for 3 minutes or until lightly golden.
• Add the garlic and fry for 1 minute.
• Stir in the rice, then add the tomatoes, stock and reserved chicken.
• Turn up the heat and bring to a boil before transferring to the oven to cook, uncovered, for 20 minutes.
• Season to taste and drizzle with the pesto before serving.

HONEY MUSTARD CHICKEN WITH VEGETABLES

Steps:

• Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour.
• Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate.
• Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan.
• Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened.
• If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so.
• I like this with bulgar but rice, white or brown, would work well.

MUSTARD CHICKEN WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 350°F Put the chicken in a bowl, mix together the mustard, oil and balsamic, then add to the chicken and toss together with plenty of salt and black pepper.
• Arrange the chicken, skin-side up, in a large ovenproof dish or roasting tin. You don't want everything crammed in or it will steam and not roast.
• Add the pepper, onions and garlic, pour over the white wine and tuck in the rosemary sprigs.
• Bake in the oven for around 30 minutes, add the artichokes, then cook for a further 10 minutes or until the chicken is well browned and cooked through.

GOAT'S CHEESE & THYME STUFFED CHICKEN

Steps:

• Heat oven to 375 degrees.
• Split the chicken breasts almost in half from one long side and open them out like a book.
• Bat them out a little with a rolling pin to flatten them.
• Season on all sides.
• Put half the goat's cheese on each piece of chicken and sprinkle with the thyme leaves.
• Fold the chicken over to enclose the cheese, then wrap each one in two slices of the bacon.
• Lightly oil a shallow gratin dish, then arrange overlapping rows of zucchini and tomatoes over the base.
• Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs. Sit the chicken on top.
• Bake for 40-45 minutes until the bacon is crisp and golden and the courgettes are tender.
• Serve straight from the dish with new potatoes or good bread.

MUSTARD CHICKEN WITH WINTER VEGETABLES (WITH FREEZING)

Steps:

• Put the chicken in a large pot.
• Halve 1 onion, 1 celery stick, and 1 carrot. Add to the pot with the herbs, pepercorns and a sprinkling of salt.
• Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours.
• Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
• When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
• Chop the remaining onion and cut the celery and carrots into thick slices.
• Heat the butter in the same pot, add the onion and the bacon lardons, then gently fry for 5 minutes until just starting to brown.
• Add the remaining veg, then fry for 2 minutes.
• Stir in the flour, then cook for 1 minute.
• Measure 30 fluid ounces of stock (if you don't have enough make it up with water), then gradually add to the pan, stirring.
• Cover, then simmer for 20-25 minutes until vegetables are tender,.
• Return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently.
• Season and sprinkle with parsley.
• FREEZING INSTRUCTIONS: Cool, then pack into a rigid container. Freeze for up to 1 month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving.