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Chicken stew in creamy mustard sauce
 
 
4 ServingsPTM17 min

Chicken stew in creamy mustard sauce


Stew with chicken, bantam, leeks, haricot beans and mustard.

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Directions

  1. Heat the butter in a frying pan and fry the onion, chicken, pepper and salt for 3 minutes on a high heat. Meanwhile, cut the potatoes into quarters.
  2. Add the potatoes, leeks, beans, crème fraîche, stock, mustard, pepper and salt.
  3. Stir through and simmer for 12 minutes with the lid on the pan over medium heat. Divide over deep plates and serve.


Nutrition

535Calories
Sodium35% DV830mg
Fat34% DV22g
Protein48% DV24g
Carbs19% DV56g
Fiber40% DV10g

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