The whole object of travel is not to set foot on foreign land; it is at last to set foot on one’s own country as a foreign land.” – G.K. Chesterton

Wednesday, 2 April 2008

Mustard Chicken and Potato Stew

This recipe is a stove-top adaptation to my Creamy Mustard Chicken and Mushroom Casserole, using half a can of cream of celery in place of straight cream. I figured that using cream of celery instead of cream would add a bit more flavour without compromising on the length of cooking time. It's such a simple and straightforward recipe, which made it even better when it turned out quite well. Rob really liked it. The potatoes in this dish makes this a nearly complete meal - only vegetables (eg salad or stirfried vegs) are needed to make a nutritious meal.

The quantity listed was enough for four servings, but the potatoes disappeared between us two in the first meal. Nothing to worry because a few days later, we had the leftover chicken and gravy with mashed potatoes, and it was delicious (if I might say so myself). Rob makes the yummiest mashed potatoes ever! If you like mustard, add more to taste.

Mustard Chicken and Potato Stew


Olive oil, as needed
600g skinless and boneless chicken breast fillets, each piece cut into thirds
1 onion, finely chopped
3 cloves garlic, chopped
500g potatoes, sliced about 5mm thickness
1/2 can condensed cream of celery (I used Campbell's brand, 1 can ~400g)
1 tbsp whole-grained mustard (I used a German brand)
2 cups chicken stock or water or combination
salt and pepper to taste


1. Brown the chicken in 2 batches with some olive oil in a frypan on high heat and set aside.
2. In a soup or stock pot, cook the onion and garlic in 1 tbsp olive oil on medium heat until soft and the onions are translucent.
3. Add the potatoes, cream of celery, mustard and stock and bring to a simmer.
4. Turn down the heat to low and continue simmering until potatoes are nearly cooked (still crunchy), which will could take between 15 to 20 minutes. Stir occasionally to ensure the potatoes are not sticking to the bottom of the pot.
5. Add the browned chicken to the pot and bring to a boil. Simmer for 5 to 10 minutes to allow the chicken to cook and absorb the flavours.
6. Season to taste with pepper and salt, then remove from heat.
7. Serve with vegetables for a complete meal.

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