Creamy One-Pot Mustard Sage Chicken with Winter Vegetables | PC.ca
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Creamy One-Pot Mustard Sage Chicken with Winter Vegetables

A Dutch stock pot filled with a roasted chicken and root vegetables on a table top with the dutch pot lid off to the side and a sparkling beverage

PC Enameled Cast Iron Braiser 3.5 Quart, Red

Creamy One-Pot Mustard Sage Chicken with Winter Vegetables

Cream adds rich, velvety texture to the sauce, so there’s no need to thicken it on the stovetop onc...

Cream adds rich, velvety texture to the sauce, so there’s no need to thicken it on the stovetop once it comes out of the oven. Don’t bother fussing around with serving platters for this one, either – you’ll want to show off your PC 3.5-Qt Enameled Cast Iron Braiser, so take it straight from oven to table for a rustic, family-style meal.

  • Level: Easy
  • Preparation: 25 mins
  • Ready in: 2 hrs
  • Serves: 4
  • Dish Type: Canadian, American, French
  • Season: Fall, Winter
  • Course: Dinner
  • Main Ingredient: Chicken
  • Amount Per Serving

  • Serving Size

    1/4 of the recipe

  • Sodium

    650 mg

  • Sugars

    8 g

  • Protein

    41 g

  • Calories

    600

  • Total Fat

    32 g

  • Dietary Fibre

Creamy One-Pot Mustard Sage Chicken with Winter Vegetables

A Dutch stock pot filled with a roasted chicken and root vegetables on a table top with the dutch pot lid off to the side and a sparkling beverage

PC Enameled Cast Iron Braiser 3.5 Quart, Red

  • Amount Per Serving

  • Serving Size

    1/4 of the recipe

  • Sodium

    650 mg

  • Sugars

    8 g

  • Protein

    41 g

  • Calories

    600

  • Total Fat

    32 g

  • Dietary Fibre

How to make

Ingredients

  • 4sprigs fresh thyme
  • 4sprigs fresh sage
  • 4cloves garlic
  • 2 tbsp (30 mL)vegetable oil
  • 1-1/4 tsp (6 mL)salt
  • 1 tsp (5 mL)black pepper
  • 1/2 cup (125 mL)whipping cream (35%)
  • 1/2 cup (125 mL)sodium-reduced chicken broth
  • 1 tsp (5 mL)Dijon mustard
  • 1raw whole chicken (1.5 kg – 2 kg/3.3 lb – 4.4 lb)
  • 6shallots, halved lengthwise
  • 1 bag (680 g/1.5 lb)PC® Ruby Little Gems Red Mini Potatoes
  • 3each carrots and parsnips, cut on diagonal into 2-inch (5 cm) chunks

How to make

  • Step 1Preheat oven to 400ºF (200ºC). Arrange oven rack in bottom third of oven.
  • Step 2Pick leaves from 2 each of the thyme and sage sprigs; finely chop leaves and place in small bowl. Mince 2 of the garlic cloves; add to bowl with chopped herbs. Stir in 1 tbsp (15 mL) of the oil, 1 tsp (5 mL) of the salt, and 1/2 tsp (2 mL) of the pepper. Set aside.
  • Step 3Sprinkle cavity of chicken with remaining 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper; fill with remaining thyme and sage sprigs and the crushed garlic. Brush chicken all over with 2 tsp (10 mL) of the remaining oil.
  • Step 4Remove from oven. Let rest 10 minutes. Gently stir sauce to coat vegetables and mix in any juic-es from chicken.
  • Try this: Use your braiser and the leftover chicken bones to make broth. Simply toss the chicken bones and herbs and garlic from the cavity back into the empty braiser (don’t bother washing the braiser – the browned bits add flavour). Add a roughly chopped onion and carrot and 8 cups (2 L) cold water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered for 1 hour. Let cool to room temperature, strain and skim off any fat or foam, and refrigerate in an airtight container up to 5 days, or freeze in convenient 1-cup (250 mL) portions up to 1 month.

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