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Stewed Chicken with Mustard-Cream Sauce

Stewed Chicken with Mustard-Cream Sauce is built on Roasting Chicken, Onions Quartered, Carrots Halved, Leek Trimmed Washed Cut Into Thirds, and Celery Stalks Cut Into Thirds. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 1/2
• 2
• 2
• 1
• 2
• 1

Method (preview)

1. 1

   Add enough water to cover.

2. 2

   Bring to a boil, reduce heat and simmer until chicken is cooked, about an hour.

3. 3

   Pour 3/4 cup of the stock through a sieve, keep warm.

4. 4

   Melt butter in a saucepan, whisk in flour for 30 seconds.

5. 5

   Gradually pour in reserved hot stock, whisk until mixture thickens, about a minute.

6. 6

   Stir in cream, mustard and season with salt and pepper.

7. 7

   Remove chicken and vegetables from stock.

8. 8

   Cut chicken into quarters or eighths.

9. 9

   Transfer to a serving platter or individual plates along with vegetables.

10. 10

    Spoon sauce over.