Mustard Chicken Casserole

6
Servings
25m
Prep Time
70m
Cook Time
1h 35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (474.7 g)
  • Calories 804.6
  • Total Fat - 52.4 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 268.7 mg
  • Sodium - 993 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 2.3 g
  • Protein - 57.3 g
  • Calcium - 62.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.5 mg

Step 1

Toss chicken in flour seasoned with salt and pepper in a large bowl.

Step 2

Heat 1 tablespoon of oil in a large, deep frying pan over a high heat and add chicken in two batches and cook, turning occasionally, for about 5 minutes, or until browned and remove.

Step 3

Heat remaining oil in same pan over a medium heat and add bacon, leek, sage and garlic and cook, stirring, for 3 minutes and then add wine and bring to a boil until reduced by half and then return chicken to pan.

Step 4

Add stock, potatoes and mustard and bring to boil and let simmer, covered, for about 1 hour, or until chicken is cooked and then add peas and cook for further 2 minutes. Serve.

Tips & Variations


No special items needed.

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