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Sticky Mustard Chicken and Red Wine Jus

Sticky Mustard Chicken and Red Wine Jus

with Dauphinoise Potatoes, Green Beans and Tenderstem®
Mimi Morley
Mimi MorleyUpdated on May 07, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
706 kcal
Protein
: 
51.2g protein
Total
: 
50 minutes
Difficulty
: 
Easy
Allergens:
  • Mustard
  • Milk
  • Egg
  • Sulphites
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove

80 grams

Green Beans

80 grams

Tenderstem® Broccoli

25 grams

Apple and Sage Jelly

10 grams

Wholegrain Mustard

(Contains: Mustard)

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

2 unit(s)

British Chicken Breasts

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

Not included in your delivery

75 milliliter(s)

Water for the Dauphinoise

150 milliliter(s)

Water for the Jus

Energy (kJ)2953 kJ
Energy (kcal)706 kcal
Fat34.5 g
of which saturates17.5 g
Carbohydrate63.2 g
of which sugars14.7 g
Dietary Fibre8.6 g
Protein51.2 g
Salt2.5 g
Potassium1155.6 mg
Calcium35 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Bowl
•Garlic Press
•Medium Saucepan
•Colander
•Oven dish
•Pan
•Lid

Instructions

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the pobatoes.

Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).

Trim the green beans. Halve any thick broccoli stems lengthways. 

In a small bowl, combine the apple and sage jelly with the mustard. Set your glaze mixture aside.

Start your Dauphinoise
2

Once your pan of water is boiling, add the potato slices and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

Meanwhile, heat a drizzle of oil in a small saucepan on medium heat.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, water for the dauphinoise (see pantry for amount) and half the hard Italian style cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Chicken Time
3

Next, lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.

Bake your dauphinoise on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Make your Red Wine Jus
4

While everything cooks, wash out the (now empty) creamy sauce pan, then pour in the water for the jus (see pantry for amount). Bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins. Set aside.

Cook the Veg
5

Once piping hot and golden, remove the chicken from the oven. Drizzle over the mustard glaze mixture and use the back of a spoon to evenly spread it over. Pop back in the oven until sticky, 5-6 mins.

Once cooked, remove the chicken from the oven and set aside to rest for a couple of mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the green beans and broccoli. Season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.

Cook until the veg is tender, 4-6 mins, then remove from the heat.

Slice and Serve
6

When everything's ready, slice the chicken into 1cm thick slices. Reheat the red wine jus if necessary.

Serve the chicken with the green beans, broccoli and dauphinoise alongside.

Drizzle over the red wine jus.

Meal right image

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