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Here’s an almost effortless recipe that makes a simply delicious, comforting chicken dinner. —Marie Rizzio, Interlochen, Michigan
Nutritional Facts 1 chicken leg quarter with 1-1/2 cups vegetables and 1/3 cup sauce equals 469 calories, 13 g fat (4 g saturated fat), 96 mg cholesterol, 762 mg sodium, 55 g carbohydrate, 8 g fiber, 33 g protein.
Originally published as Chicken & Vegetables with Mustard-Herb Sauce in Simple & Delicious February/March 2011, p19
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 11, 2013 by ozfan113
This was delicious. I did add some cornstarch and put the gravy on the stove for 5 mins to thicken it up a bit. I also used a vidalia onion instead of leaks and no parsnips. I think you can put in whatever veggies your family likes.
Reviewed on May. 23, 2012 by Wieners
This recipe is so simple and has a great flavor. The chicken is very tender. I didn't have parsnips and used all carrots instead. I mixed the mustard, spices and 1 tsp. garlic powder into the soup before adding it to the rest, the second time I made it. I preferred it to making the gravy later.
Reviewed on Apr. 26, 2012 by Bezzieanne
Always looking for ways to cook chicken which I usually find bland and boring unless it is spiced up and this recipe certainly fitted the bill - excellent a definite family favourite. Didn't change a thing and it was great.
Reviewed on Mar. 01, 2012 by FreyaUSA
I made this last night and my entire family loved it! As for what I did differently, not much! I did use only potatoes and carrots (quite a few of both) and I would have added baby onions if I could have found frozen ones (will look for next time.) I also made my own "Condensed Cream of" soup as my entire family are gluten free. (For those of you who don't know, this is the EASIEST thing to make. In a 2cup liquid measuring cup put 1 cup milk, 2 tbsps cornstarch, 2 tsps chicken boullion, and 1/4 tsp salt. For the herbed version I added 1/4 tsp garlic powder, sage, and seasoning salt (rather than plain salt). Microwave for 1 minute...stir. Microwave for another minute...stir. Repeat if needed. For Cream of Mushroom soup I add after cooking a 4oz can of mushroom pieces that I've drained and minced in a mini food processor. There are more variations as well, but the mushroom one is a staple here. This always works perfectly!)
Reviewed on Jan. 28, 2012 by LucitaRosita
This was wonderful! I added a couple of things - two stalks of celery cut up, sprinkled garlic powder, salt and pepper on veg and then on chicken and also sprinkled dried rosemary on the chicken. Will definitely make again - my husband loved it!
Reviewed on Oct. 18, 2011 by Summy
Just delicious. I didn't use any veggies, but put four boneless skinless chicken breasts in my crockpot, covered with the sauce ingredients (I didn't have the soup with herbs, so added a clove of garlic). It was done in 3-1/2 hours to tender perfection. Served with sauteed swiss chard and mashed butternut squash on the side. Yummy!
Reviewed on Jul. 13, 2011 by cooley2
This was absolutely delicious! For sure a keeper in my book. I highly recommend.
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