LEMON & MUSTARD ELGIN VALLEY CHICKEN WITH CRUSHED HERB POTATOES & GREEN BEANS
Gluten free
Nut free
First we caramelize our Elgin Valley free range chicken thighs, then we cook them with garlic, white wine and chicken stock. When cooked we finish the sauce with Dijon mustard, cream, lemon and fresh sage. We serve this with buttery crushed Dutch cream potatoes, fresh thyme and Parsley along with steamed green beans.
Allergens -
Milk.
Ingredients
Chicken Stock (Water, Coriander seeds, Brown onion, Bay leaves, Chicken frames), Chicken thighs, White wine, Thickened cream, Garlic, Sage, Potato, Unsalted butter, Salt, Black pepper, Olive oil, Green beans, Thyme, Parsley, Lemon.
Preparation and storage notes
heat container for 2-3 minutes or until hot. serve into bowl.