Creamy Mustard Chicken with Garden Vegetables

Preheat the oven to 220 degrees. Place the potatoes on a baking tray, toss with half the olive oil, salt, and pepper, and roast for 20-25 minutes until golden and tender.

While the potatoes are roasting, prepare the chicken stock by dissolving one stock cube in 450-500ml of boiling water per person, stirring until fully dissolved. Set aside 200ml of prepared stock per person for the recipe.

Season the chicken thighs with salt, pepper, and paprika. Heat the remaining olive oil in a large pan over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crispy, about 5-7 minutes. Flip the chicken and cook for another 5 minutes, then remove from the pan and set aside.

In the same pan, add the brown onion and sauté until soft, about 5 minutes. Add the thinly sliced parsnips and carrot, and cook for another 5 minutes until they begin to soften.

Pour the prepared chicken stock into the pan, add the Dijon mustard and fresh thyme, and stir to combine. Return the chicken to the pan, cover, and simmer for 10-15 minutes, or until the chicken is fully cooked.

Boil the green beans in salted water for 3-4 minutes until tender-crisp. Drain and set aside.

Once the chicken is cooked, remove it from the pan. Stir the cream into the sauce in the pan and simmer until the sauce thickens slightly. Season with salt and pepper to taste, and stir in the chopped parsley.

Serve the chicken with the roasted potatoes, sautéed parsnips, carrots, and the creamy mustard sauce. Garnish with the boiled green beans and additional fresh thyme.