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Creamy French mustard chicken tray bake

  Creamy French mustard chicken tray bake


4 chicken thigh cutlets, skin on, trimmed

4 French shallots, peeled, halved lengthways

1 bunch baby carrots, peeled, trimmed (halved lengthways if large)

300ml carton cooking cream

2 tsp French mustard

2 garlic cloves, crushed

1 tsp Massel Organic Chicken Stock Powder

125g green beans, trimmed

1 tbsp fresh thyme sprigs

Sliced baguette, to serve (optional)

Select all ingredients

Step 1
Preheat oven to 200C/180C fan forced. Grease a large deep baking tray with oil.

Step 2
Arrange the chicken, skin-side up, on prepared tray. Add the shallot and carrot. Spray with oil. Season then roast for 30 minutes.

Step 3
Whisk together the cream, mustard, garlic and stock powder in a jug. Add the beans to the tray then drizzle the cream mixture around the chicken, avoiding the skin. Return to the oven for a further 15 minutes or until the chicken skin is golden and vegetables are tender.

Step 4
Sprinkle with thyme, season and serve with baguette, if using, to mop up the sauce



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