Mustard Chicken Stew
Chicken, potatoes and romanesco (or cauliflower) stewed to tenderness in a mustardy broth. Nice for a special dinner and goes well with white wine. I adapted this from one of my favorite cookbooks on Dutch oven cooking.
Open in Cookpad AppCooking Instructions
- 1
Cut onions into wedges, cut potatoes into chunks, divide cauliflower/romanesco into florets, and mince garlic.
- 2
Heat butter and olive oil in a large heavy pot. Brown all sides of the chicken drumsticks. Remove to a plate and set aside for now.
- 3
Add onions and garlic and sauté until onions are soft.
- 4
Add potatoes, thyme, bay leaf and 400 ml water to the pot. Bing to a boil.
- 5
Add the drumsticks back into the pot and turn heat to low. Simmer for 20 minutes.
- 6
Add the romanesco or cauliflower. Continue cooking for 10-15 minutes.
- 7
Dissolve the mustard into to soup. I put mustard in a small dish and dissolved in a couple ladlefuls of the soup and then mixed it in.
- 8
Cook for another 5 minutes or until thickness of the soup is as you like. Add salt and pepper to taste. Serve and garnish with fresh parsley or dill.
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