One-pot Mustard Chicken
Place flour in a bowl. Add chicken; toss. Heat oil in a large saucepan over moderately high heat. Cook chicken for 2 minutes or until browned. Transfer to a heatproof plate.
Add leek and thyme to pan; cook and stir for 1 minute. Add wine; cook and stir for 2 minutes or until reduced slightly. Add stock, mustard, potato and chicken. Simmer, covered, for 10 minutes or until chicken is cooked. Stir in vegetables. Simmer for 5 minutes. Top with extra thyme. Serve with bread.
2417kJ; 12g fat (3g sat); 41g protein; 68g carbohydrate; 11g fibre
Courtesy of recipes+