An easy-to-make casserole that all the family will enjoy. Warming and comforting it's one of my regular winter dinners. The quantities listed here are for 2, but can easily be increased for a larger number of people.
2 chicken legs
1 large onion, cut into chunks
1 large carrot, peeled and cut into sticks
2 handfuls mushrooms, sliced (optional)
2 teaspoons wholegrain mustard
2 tablespoons clear honey
1 heaped tablespoon plain flour
2 tablespoons frozen peas (optional)
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Place the chicken into a large lidded casserole dish, or a lidded roasting tin, and cover.
Bake in the preheated oven for 45 minutes until the chicken is no longer pink in the centre and the juices run clear when a skewer is inserted at the thickest part of the joint.
Once the chicken is cooked through, pour out the juices from the casserole dish into a large non-stick saucepan or wok.
Return the chicken to the oven, uncovered, increasing the temperature to 200 degrees C to allow it to brown.
Put the onions, carrots and mushrooms into the saucepan with the chicken juices then cook over a high heat, stirring frequently, until tender.
Stir in the mustard and honey, and enough flour to bring it all together (usually around 1 heaped tablespoon, depending on how much juice you got from your chicken). Then add milk a little at a time, stirring continuously, until your sauce is a pouring consistency.
Add frozen peas, if using, then pour the sauce over the chicken and return to the oven for a further 10 minutes to brown slightly. Serve with mashed or roast potatoes, or rice.
Instead of 2 chicken legs you can use two chicken breast fillets or 4 drumsticks or thighs.