5-2 Recipes;Grainy Mustard Chicken

244 calories

A completely delicious meal in one pan

SERVES 2  Total time: 20 minutes  QUICK & EASY

200g new potatoes (2–3 depending on size), quartered (140 cals)
150g green beans (36 cals)
1 tsp olive oil (27 cals)
2 skinless & boneless chicken thighs, approx 180g (196 cals)
salt and pepper
250ml chicken stock (fresh or made with ½ cube) (18 cals)
1 tsp cornflour (dissolved in a little cold water) (18 cals)
1 tbsp wholegrain mustard (21 cals)
1 tsp honey (23 cals)
1 tsp balsamic vinegar (5 cals)
1 small handful parsley, chopped (10g) (3 cals)

Place the potatoes in cold salted water and bring to the boil. The small potatoes should cook in approximately 12-15 minutes from cold. Add the green beans 3 minutes before the end of cooking time. Drain and return to the warm pot and cover.

Heat the olive oil in a wide and deep frying pan over a medium-high heat. Season the chicken thighs all over with salt and pepper and fry for 5-6 minutes each side. Pour in the stock and bring to a simmer. Slowly stir in the cornflour and allow to thicken.

Cook at a brisk simmer for 5 minutes. Stir in the mustard, honey and balsamic vinegar.

Add the potatoes and green beans to the pan and stir to coat. Heat through for two more minutes. Stir in the parsley before serving.

Source:

http://www.52recipes.co.uk/2013/10/22/grainy-mustard-chicken/