Mustard Chicken Stew.
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Ingredients - Mustard Chicken Stew:
- Prepare 8 of chicken drumsticks (thighs would work too).
- Prepare 4-5 of potatoes (waxy if possible).
- Give 1/4 head of cauliflower or romanesco.
- Require 1 clove of garlic.
- Require 2 for onions.
- Provide 1/2 Tbsp - butter.
- Give 1/2 Tbsp - olive oil.
- You need 4 sprigs of fresh thyme (1 tsp dry).
- Require 1 - bay leaf.
- Need 400 ml (1 3/4 cup) of water.
- Require 4-5 Tbsp for Dijon or whole grain mustard.
- Prepare to taste for Salt & pepper.
- You need - Fresh parsley or thyme to garnish.
Mustard Chicken Stew process:
- Cut onions into wedges, cut potatoes into chunks, divide cauliflower/romanesco into florets, and mince garlic..
- Heat butter and olive oil in a large heavy pot. Brown all sides of the chicken drumsticks. Remove to a plate and set aside for now..
- Add onions and garlic and sauté until onions are soft..
- Add potatoes, thyme, bay leaf and 400 ml water to the pot. Bing to a boil..
- Add the drumsticks back into the pot and turn heat to low. Simmer for 20 minutes..
- Add the romanesco or cauliflower. Continue cooking for 10-15 minutes..
- Dissolve the mustard into to soup. I put mustard in a small dish and dissolved in a couple ladlefuls of the soup and then mixed it in..
- Cook for another 5 minutes or until thickness of the soup is as you like. Add salt and pepper to taste. Serve and garnish with fresh parsley or dill..
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