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Creamy mustard chicken stew
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- 30 g olive oil
- 15 g plain flour
- 100 g onions, cut in pieces
- 200 g carrots, cut in pieces
- 2 garlic cloves
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves, plus extra to garnish
- 500 g waxy potatoes, skin on, cut in cubes (3 cm)
- 150 g water
- 1 heaped tsp chicken stock paste, homemade
- ½ - 1 tsp salt, to taste
- 2 - 3 pinches freshly ground pepper, to taste
- 800 g chicken breasts, skinless, boneless, cut in cubes (4 cm)
- 100 g cream, min. 30% fat
- per 1 portion
- 1419 kJ / 340 kcal
- 35 g
- 20 g
- 12 g
- 2.7 g
Creamy Mustard Chicken Stew
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