Chicken in mustard cream sauce

I do love throwing together dinner using one of those “jars” – you know the type that you add your own meat and veg and the jar has a simmer sauce.  They are tasty and easy, but usually full of sugar (and often contain thickeners that aren’t gluten free).  So, armed with a memory of what flavours go well together, I came up with the following, easy one pot midnight dinner.  It serves four, with a little bit left over to take to work for lunch the next day.


Chicken in mustard cream sauce

Chicken in mustard cream sauce


500g chicken thighs, cut into 2cm cubes

1 small to medium brown onion, peeled and cut in half, and then into wedges

1 clove garlic, chopped very finely

2 carrots, peeled and cut into thick slices

6 small potatoes, cut into 2cm cubes

1 cup frozen peas

1/4 cup white wine

1 tbs mustard (not powder but whole mustard seeds)

600ml cream

2 tbs gluten free cornflour

1 tbs olive oil


Heat the oil in a large, heavy based pan (I use a cast iron french frypan).  Fry the onion and garlic until just softened.  Brown the chicken.  If the chicken starts to stick to the pan at this stage, I add a little hot water (I boil the kettle before I start cooking – if you use cold water on a hot pan you risk cracking the pan).  Sprinkle the cornflour over then stir.  Add the mustard, wine and cream, then tumble in the potatoes and carrots and mix well.  Turn the heat down to a slow simmer – you don’t want to boil the cream or it will end up looking like butter.  Simmer about 20-30 minutes – it depends on how small you have cut the potatoes and what type they are.  Mix in the peas and cook for a couple of minutes, then turn off the heat and the heat of the pan should do the remainder of the work while you set it up on the table.

I like to serve this with rice or gluten free couscous, just something to soak up the sauce.



Nan’s carrots

Every Christmas Nan would make cream carrots, bless her.  I miss them and I am sure mine are nowhere near as nice, but they are pretty close.  In later years the family got so large as everyone had children, that the Christmas meal became a smorgasbord, which was really lovely.  All those lovely Christmas meats and vegetables, and you could pick and choose what you wanted to eat.  Oh yum.

The quantity given is to serve four, obviously if you are feeding a crowd you will need to double or triple it.


Nan’s carrots

Four large carrots, very finely sliced (if you are cooking a lot, a mandolin might be a good idea here)

Approximately 1/4 cup of cream (it depends on how big your carrots are, you will see later)

Approximately 1 tbsp fresh mint leaves, sliced finely

Pinch of salt

Put the carrots and salt in a large, heavy based saucepan and cook until soft.  When draining, save the water if you can, it really makes the gravy taste rich and lovely if you use vegetable water instead of plain water.

On a low heat, put the carrots back in the pot, with enough cream to just cover, and add mint.  Stir while cream heats, do not let it boil.  Serve while hot (although it can be reheated on a gentle heat or in a microwave on medium).