Thanksgiving dinner hit: stewed chicken in creamy mustard sauce with bacon

The 28th of November is Thanksgiving, the perfect opportunity to get together with some friends and/or family. Here in the Netherlands (or Belgium) we don't celebrate this originally, but every reason for a party... there is one right?!

Thanksgiving is a national holiday in the United States and Canada that celebrates the harvest and many other good things. In the US, this day is celebrated on the fourth Thursday in November, which falls on November 28 this year. Canada gives thanks for the harvest on October 14 this year.

The Thanksgiving dinner hit

Don't want to spend days toiling around with such a whole turkey, but want to cook something that doesn't require a lot of effort and still gets a lot of attention?! We've got your back, I told you, this stewed chicken will make everyone happy. So stewed chicken in a creamy mustard sauce with crispy bacon. Together with potatoes and haricots verts a genius meal, really! More good news: ready while you catch up with the whole group.

Ingredients

Number of persons: 4
Preparation time: not too bad

• 8 chicken legs (2 per person)
• 600 gr potatoes, peeled
• 500 g haricots verts
• 200 gr bacon cubes
• 1 onion
• 2 cloves garlic, crushed
• 2 tbsp coarse mustard
• 1 tbsp 'regular' mustard
• 200 ml cooking cream
• 1 tsp tarragon
• 1 tsp thyme
• 1 cube of chicken stock
• 2 tbsp olive oil
• pepper and salt

Preparation method

1. Sprinkle salt and pepper over the chicken legs. Heat the olive oil in a large frying pan or casserole and brown the chicken legs on all sides. Lower the fire. Remove the chicken from the pan, do not clean the pan.
2. Chop the onion. Fry them briefly together with the garlic in the same pan. Add the mustard (both). Heat it, while stirring, for about 1 minute. Add a good splash of water and put the chicken legs back into the liquid. Add the thyme, tarragon and stock cube. Let these simmer gently for ± 20, 25 minutes, do you have very large bolts? Stew them a little longer (make sure the legs are fairly submerged in the liquid).
3. If necessary: Peel the potatoes and cut them into quarters. Wash the potatoes. Put a pan of water on and let them boil for 15-20 minutes. Drain.
4. Place a pan with water and let it boil. Remove the ends of the haricots verts and cook for 4-6 minutes until al dente.
5. Meanwhile, fry the bacon crispy in a dry pan.
6. Remove the chicken from the pan and add the cooking cream to the liquid. Let it cook for a few minutes.
7. Place the potatoes on the plate with the haricots verts. Chicken and sauce on top. Finish with the crispy bacon. Nice to present in a nice large bowl!

Nutritional value per person

Kcal: 708 kcal
Carbohydrates: 32 g
Protein: 45 g
Fat: 43 g

A whole chicken can be quite tricky to prepare, so these chicken legs are a great solution. You can serve the sauce on its own if you're not sure whether your kids like it. Also do not take mustard too sharp, that makes this dish more child-friendly. But we enjoyed it, even though it was not a holiday!

Author - Freya Zuidervaart van Froodyz
Froodyz is a combination of Freya Zuidervaart and food. Two cookbooks and thousands of recipes later, she has Froodyz specialized recipes for the family. Dishes that follow the trend a bit and are easy to prepare with fresh ingredients that everyone likes. Who wouldn't be happy with that!