Chicken Dijonnaise

with Rice and Green Beans

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Instructions

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1 Prep vegetables

Trim and finely slice leeks. Trim green beans. Finely chop chives. Slice lemon into wedges. Boil 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 chicken thighs and cook for 3 min on each side until golden brown.

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3 Cook rice

Meanwhile, add basmati rice, a pinch of salt and the water to a pan with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Once 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

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 776 · Prot 51.1 · Carbs 78.3 · Fat 25.7

Ingredients

Number of people

Dijonnaise

Chicken thighs, boneless skinless 400.00 Grams
Leeks 1.00 Pieces
Green beans 150.00 Grams
Fresh chives 15.00 Grams
Lemon 1.00 Pieces
Water 200.00 ML
Chicken stock cube 1.00 Pieces
Olive oil 1.00 Tbsp
Cream cheese 60.00 Grams
Cooking cream 120.00 ML
Grainy mustard 30.00 Grams
Dijon mustard 10.00 Grams
Black pepper 1.00 Tsp

Rice

Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 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 776 · Prot 51.1 · Carbs 78.3 · Fat 25.7

Instructions

photo

1 Prep vegetables

Trim and finely slice leeks. Trim green beans. Finely chop chives. Slice lemon into wedges. Boil 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 chicken thighs and cook for 3 min on each side until golden brown.

photo

3 Cook rice

Meanwhile, add basmati rice, a pinch of salt and the water to a pan with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

photo

4 Make Dijonnaise

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, boneless skinless 400.00 Grams
Leeks 1.00 Pieces
Green beans 150.00 Grams
Fresh chives 15.00 Grams
Lemon 1.00 Pieces
Water 200.00 ML
Chicken stock cube 1.00 Pieces
Olive oil 1.00 Tbsp
Cream cheese 60.00 Grams
Cooking cream 120.00 ML
Grainy mustard 30.00 Grams
Dijon mustard 10.00 Grams
Black pepper 1.00 Tsp

Rice

Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp
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