- 0:35 Prep
- 0:40 Cook
- 4 Servings
- Capable cooks
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
Leave a Reply