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.
Cals 1082 · Prot 66 · Carbs 98 · Fat 47
Family-Friendly
Try Hello Chef Now
30 min
photo
In the unlikely event of leftovers, this French-inspired dish heats up nicely for lunch or dinner the next day.
Cals 1082 · Prot 66 · Carbs 98 · Fat 47
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Lamb Kebabs, Gunpowder Potatoes
and Green Beans
Middle Eastern Lamb and Chickpea Salad
with Moutabal
Spicy Chicken 65
with Stir-Fried Vegetables
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy