Author Notes
When you're feeling a little lazy but still want to eat well, my Easy Sunday Chicken Dinner with root veg or anythina else you can find in your larder is the perfect chow. If you can't find any vegetables in your fridge, add a can of beans (any beans will do) but make sure that you rinse them well as they're quite often quite salty. Serve with crusted day old bread or brown rice. —MummysLittleHelper
Ingredients
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2
chicken breasts or thighs
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1
fennel bulb (halved and cut into chunks)
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2
medium sized carrots (peel and cut into chunks)
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1
red onion (halved and cut into quarters)
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3
cloves garlic (peeled and smash lightly)
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1/2 teaspoon
grated ginger
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100 milliliters
chicken stock or white wine
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1 tablespoon
dijon mustard
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1 teaspoon
butter
Directions
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Make 2 - 3 diagonal cuts in the chicken. Sprinkle a generous amount of black pepper and salt on the chicken.
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Heat 2 tablespoons of olive oil in a heavy bottomed pan. Brown the chicken pieces well on both sides. Transfer to an oven-proof dish.
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Wipe off excess oil from the pan and add the butter. Fry the garlic and ginger for 20 seconds followed by the rest of the vegetables. Mix well. Add the chicken stock or wine, if using. Stir in the dijon mustard and when bubbling, turn off the heat. Pour the vegetables over the chicken.
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Bake in a 180 degree oven (celcius) for 40 mins.
Serve with crusty bread or brown rice.
*The recipe can easily be increased to serve more people.
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