Succulent tender chicken tastes fantastic with creamy mustard sauce.
Ingredients
- 4 small (150g each) chicken thigh cutlets
- 4 small (90g each) chicken drumsticks
- 600g orange sweet potato, peeled, chopped
- 2 tablespoons olive oil
- 1 medium leek, trimmed, halved, washed, thinly sliced
- 2 garlic cloves, crushed
- 1/2 cup dry white wine
- 2 teaspoons wholegrain mustard
- 1 tablespoon dijon mustard
- 1 cup Massel chicken style liquid stock
- 1/2 cup pure cream
- Chopped fresh chives, to serve
- Steamed green beans, to serve
Method
- Step 1Preheat oven 200°C/180°C fan-forced. Arrange chicken, cutlets skin-side up, in a roasting pan. Arrange sweet potato around chicken. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 40 minutes or until chicken is cooked through and potato is tender.
- Step 2Meanwhile, heat remaining oil in a frying pan over medium-high heat. Add leek and garlic. Cook, stirring, for 5 minutes or until softened. Add wine. Bring to the boil. Add mustard, stock and cream. Return to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until slightly thickened. Place chicken, sweet potato and beans on plates. Top with chives . Serve with mustard sauce.
- Low carb
- Lower gi
Nutrition
2332 kj
Energy
35g
Fat Total
13g
Saturated Fat
4g
Fibre
33g
Protein
161mg
Cholesterol
508.08mg
Sodium
10g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
We’ve saved you around $9.37 in total by using drumsticks and thigh cutlets instead of chicken breast.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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