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Chicken & Vegetables with Mustard-Herb Sauce Recipe
Chicken & Vegetables with Mustard-Herb Sauce Recipe photo by Taste of Home

Chicken & Vegetables with Mustard-Herb Sauce Recipe

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Here’s an almost effortless recipe that makes a simply delicious, comforting chicken dinner. —Marie Rizzio, Interlochen, Michigan
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 4 servings

Ingredients

  • 4 medium red potatoes, quartered
  • 3 medium parsnips, cut into 1-inch pieces
  • 2 medium leeks (white portion only), thinly sliced
  • 3/4 cup fresh baby carrots
  • 4 chicken leg quarters, skin removed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup with herbs, undiluted
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
  • 1 tablespoon Dijon mustard

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.

Directions

  1. In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender.
  2. Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables. Yield: 4 servings.
Originally published as Chicken & Vegetables with Mustard-Herb Sauce in Simple & Delicious February/March 2011, p19

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken & Vegetables with Mustard-Herb Sauce

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 15, 2014

Put this in the Crock Pot this morning. Just had dinner and it was AMAZING!! It is also very healthy!! I did substitute onion and carrots in place of leeks and parsnips as that is what I had on hand. I have a house full of "healthy" guys who like to eat so I served theirs up on a bed of rice to make it hearty. We all were very pleased. My "gravy" was thick enough on it's on so I did not have to add cornstarch as I read others did. I removed the skin from my meat before cooking so that probably cut back on my juices and helped with that. As a matter of fact, I doubled the recipe and ended up with plenty of left over "gravy." The husband asked me to serve it up with smoked sausage and biscuits tomorrow morning.

MY REVIEW
Reviewed May. 11, 2013

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.

MY REVIEW
Reviewed May. 11, 2013

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.

MY REVIEW
Reviewed May. 23, 2012

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.

MY REVIEW
Reviewed Apr. 26, 2012

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.

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