Mustard chicken, fennel & new potatoes from Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals (page 315) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on February 04, 2025

    This was OK - fine as a weeknight dinner but didn't love it enough to repeat it. The sauce is very liquid, like a soup and would be better being thickened, as bernalgirl suggests.

  • bernalgirl on January 30, 2024

    We loved this, the sauce is wonderfully balanced and plentiful. The only disappointment is that we all wanted crisp skin. Next time I would brown the chicken post-marinade and cook it skin side up, uncovered. And we discussed thickening the sauce with the addition of flour before adding the sauce ingredients to thicken it slightly. Definitely something to make again.

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