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Ingredients requirements - Mustard Chicken Stew:
- Need 8 of chicken drumsticks (thighs would work too)
- Provide 4-5 potatoes (waxy if possible)
- Provide 1/4 head - cauliflower or romanesco
- Require 1 clove of garlic
- Prepare 2 for onions
- Give 1/2 Tbsp of butter
- Make ready 1/2 Tbsp - olive oil
- Give 4 sprigs of fresh thyme (1 tsp dry)
- Provide 1 for bay leaf
- Need 400 ml (1 3/4 cup) of water
- Make ready 4-5 Tbsp Dijon or whole grain mustard
- Provide to taste - Salt & pepper
- Give - Fresh parsley or thyme to garnish
Mustard Chicken Stew instructions:
- Cut onions into wedges, cut potatoes into chunks, divide cauliflower/romanesco into florets, and mince garlic.
- Heat butter and olive oil in a large heavy pot. Brown all sides of the chicken drumsticks. Remove to a plate and set aside for now.
- Add onions and garlic and sauté until onions are soft.
- Add potatoes, thyme, bay leaf and 400 ml water to the pot. Bing to a boil.
- Add the drumsticks back into the pot and turn heat to low. Simmer for 20 minutes.
- Add the romanesco or cauliflower. Continue cooking for 10-15 minutes.
- Dissolve the mustard into to soup. I put mustard in a small dish and dissolved in a couple ladlefuls of the soup and then mixed it in.
- Cook for another 5 minutes or until thickness of the soup is as you like. Add salt and pepper to taste. Serve and garnish with fresh parsley or dill.
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