Chicken Dijonnaise

with Rice and Green Beans

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Instructions

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1 Prep vegetables

Trim and finely slice the leeks. Trim the green beans. Finely chop the chives. Slice the lemon into wedges. Boil the water and dissolve the chicken stock cube in it.

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2 Brown chicken

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the chicken thighs and cook for 3 min on each side until golden brown.

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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.

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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, cream cheese, cooking cream, grainy and Dijon mustard and simmer for a further 5 min.

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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.

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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.

Tips for fussy eaters

Don't add the chopped chives to the sauce.

Pro tip

Simmer the chicken for even longer, for extra tender meat.

In the unlikely event of leftovers, this French-inspired dish heats up nicely for lunch or dinner the next day.

Cooking Time: 30 min

Cals 1082 · Prot 66 · Carbs 98 · Fat 46

Ingredients

Number of people

Dijonnaise

Chicken thighs 500 Grams
Leeks 1 Piece
Green beans 150 Grams
Fresh chives 15 Grams
Lemon 1 Piece
Water 200 ML
Chicken stock cube 1 Piece
Olive oil 1 Tbsp
Cream cheese 80 Grams
Cooking cream 200 ML
Wholegrain mustard 30 Grams
Dijon mustard 6 Grams
Black pepper 1 Tsp

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

In the unlikely event of leftovers, this French-inspired dish heats up nicely for lunch or dinner the next day.

Cooking Time: 30 min

Cals 1082 · Prot 66 · Carbs 98 · Fat 46

Instructions

photo

1 Prep vegetables

Trim and finely slice the leeks. Trim the green beans. Finely chop the chives. Slice the lemon into wedges. Boil the water and dissolve the chicken stock cube in it.

photo

2 Brown chicken

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the the chicken thighs and cook for 3 min on each side until golden brown.

photo

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.

photo

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, cream cheese, cooking cream, grainy and Dijon mustard and simmer for a further 5 min.

photo

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.

photo

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.

Tips for fussy eaters

Don't add the chopped chives to the sauce.

Pro tip

Simmer the chicken for even longer, for extra tender meat.

Ingredients

Number of people

Dijonnaise

Chicken thighs 500 Grams
Leeks 1 Piece
Green beans 150 Grams
Fresh chives 15 Grams
Lemon 1 Piece
Water 200 ML
Chicken stock cube 1 Piece
Olive oil 1 Tbsp
Cream cheese 80 Grams
Cooking cream 200 ML
Wholegrain mustard 30 Grams
Dijon mustard 6 Grams
Black pepper 1 Tsp

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp
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