Recipe may contain gluten, peanuts, tree nuts, milk and soy.
Make sure you have some crusty bread on hand to mop up the sauce on this easy peasy chicken dinner.
1 tbsp olive oil
1 tsp sweet paprika
8 chicken thigh cutlets, skin removed
2 rindless bacon rashers, coarsely chopped
2 tbsp cornflour
2 tsp dry mustard powder
160ml (2/3 cup) Massel Chicken Style Liquid Stock
2 tbsp wholegrain mustard
1 tbsp dijon mustard
2 tbsp honey
80g (1/2 cup) frozen peas, thawed
2 tbsp cooking cream
2 tbsp chopped fresh flat-leaf parsley leaves
3 Method Steps
Step 1Combine the oil(1 tbsp olive oil) and paprika (1 tsp sweet paprika) in a large bowl. Add chicken (8 chicken thigh cutlets, skin removed) and toss to coat. Heat a large non-stick frying pan over medium-high heat. Add chicken and cook, turning, for 5 minutes or until browned. Transfer to a plate. Add bacon (2 rindless bacon rashers, coarsely chopped) to pan and cook, stirring, for 5 minutes or until golden and crisp. Transfer to plate.
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Step 2Place the cornflour (2 tbsp cornflour) and mustard powder (2 tsp dry mustard powder) in a slow cooker. Gradually whisk in stock (160ml (2/3 cup) Massel Chicken Style Liquid Stock), mustards (2 tbsp wholegrain mustard) and honey (2 tbsp honey) until smooth. Add the chicken and bacon to the cooker and gently stir to combine. Cook on Low for 4 hours (or High for 2 hours), stirring in the peas (80g (1/2 cup) frozen peas, thawed) and cream (2 tbsp cooking cream) in the last 10 minutes of cooking.
Step 3Serve the chicken sprinkled with parsley (2 tbsp chopped fresh flat-leaf parsley leaves).