Name: Honey-Mustard Chicken
Total time: 6 h 45 min
Yield: 4
Ingredients: 2 tablespoons cornflour (cornstarch); 2 teaspoons dry mustard powder; ½ cup (125ml) dry white wine; 1 cup (250ml) chicken stock; ¼ cup (70g) wholegrain mustard; 2 tablespoons honey; 1.6kg (3lb) chicken thigh cutlets; 1 medium leek (350g), trimmed, sliced thickly; 2 stalks celery (300g), trimmed, sliced thickly; 400g (12½oz) baby carrots, peeled; 1 cup (120g) frozen peas; ⅓ cup (80ml) pouring cream; ¼ cup coarsely chopped fresh flat-leaf parsley

VMG Recipes