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.