Chicken & Vegetables with Mustard-Herb Sauce
Here’s an almost effortless recipe that makes a simply delicious, comforting chicken dinner. —Marie Rizzio, Interlochen, Michigan
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
Reviews
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.
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.
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.
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.
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.
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!)
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!
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!
This was absolutely delicious! For sure a keeper in my book. I highly recommend.