Chicken Dijonnaise
with Rice and Green Beans
In the unlikely event of leftovers, this French-inspired dish heats up nicely for lunch or dinner the next day.
30 min
In the unlikely event of leftovers, this French-inspired dish heats up nicely for lunch or dinner the next day.
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Ingredients
Number of People:
Dijonnaise
Chicken thighs
400 Grams
Leeks
1 Piece
Green beans
150 Grams
Fresh chives
15 Grams
Lemon
1 Piece
Olive oil
1 Tbsp
Chicken stock cube
4*5*9*15*
1 Piece
Water
200 ML
Cream cheese
4*
80 Grams
Cooking cream
4*
200 ML
Wholegrain mustard
13*
30 Grams
Dijon mustard
13*
6 Grams
Black pepper
1 Tsp
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep vegetables
Trim and finely slice the leeks. Trim the green beans. Finely chop the chives. Zest the lemon, then slice it into wedges.
2 Brown chicken
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken thighs and cook for 3 min on each side until golden brown.
3 Cook rice
Meanwhile, add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover with a lid and simmer for 10-12 min or until all the water has absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
4 Make Dijonnaise
Meanwhile, once the chicken is browned, add the sliced leeks to the pan and cook for a further 4 min until softened. Once softened, add the chicken stock cube, measured water, cream cheese, cooking cream, wholegrain and Dijon mustard and simmer for a further 5 min.
5 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min until tender. Drain once tender.
6 Finish Dijonnaise
Add a squeeze of lemon juice and the chopped chives to the Dijonnaise. Season generously with freshly ground black pepper and garnish with any remaining lemon wedges. Serve over the basmati rice. Top the green beans with the lemon zest.
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