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Ma.Renée Rada
Chicken stew in creamy mustard sauce
Stew with chicken, bantam, leeks, haricot beans and mustard.
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Ingredients
Directions
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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.
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Add the potatoes, leeks, beans, crème fraîche, stock, mustard, pepper and salt.
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Stir through and simmer for 12 minutes with the lid on the pan over medium heat. Divide over deep plates and serve.
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Nutrition
535Calories
Sodium35% DV830mg
Fat34% DV22g
Protein48% DV24g
Carbs19% DV56g
Fiber40% DV10g
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