Chloe's 'With Rice' series is back and better than ever - this garlicky mustard chicken is paired with a zingy broth and plenty of fluffy rice. It's a stunner.
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4
Boneless Skinless Chicken Thigh
Wholegrain Mustard
Garlic Clove
Dill
Parsley
Egg Yolk
Lemon
Chicken Stock
Cooked Rice
Olive Oil
Salt
Black Pepper
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Notes (24)
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.
a day ago
I only used one lemon and felt that was enough but otherwise love the recipe. It came out great!
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Katie M.
14 days ago
(edited)
really enjoyed this! followed the recipe to the T to try (although added 10x garlic because, well garlic) very herby and delicious, took left overs for lunch and was still brothy, recipe calls for 2 chicken thighs but next time ill probably have one and add extra mustard. also will probably add more veg
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Alessia O.
17 days ago
delicious. Must be eaten straight away. rice absorbs the liquid quite quickly.
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Belinda W.
a month ago
I loved this! So much flavour. I added steamed broccoli for extra veg.
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.
a month ago
(edited)
Delicious! Will be cooking again. Cooked the chicken on the stove for 10min. Then put it in the oven / grille for another 10.
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Angela F.
4 months ago
(edited)
This was delicious! Also cooked the thighs in the oven and it made the process super easy. Also boiled a runny egg + added some broccolini and made the meal delicious
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Artemis I.
6 months ago
This was absolutely delicious, thank you Chloe!! My additions were that I didn't cook the chicken completely in the pan before, just charred it on both sides and then added it back to the stock to finish cooking there, so sort of poaching it the rest of the way. Like lots of other people here I also heated the stock in the pan I cooked the chicken in. Plus I added some cavolo nero for some green!
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Erica D.
6 months ago
(edited)
Lovely recipe but defo needs veggies. I took someone's advice and just cooked the thighs in the oven which saved a lot of headache. I fried off some mushrooms before adding the broth to add depth and a splash of soy sauce. Served with mushrooms, bell pepper, onion, carrot, baby corn.
J
Jamie D.
7 months ago
(edited)
Thanks Becky R and others below for your tips! My alterations:
- added greek yoghurt to marinade
- griddle fried the chicken for char then cook in the oven for 20 at 200
- added diced onion to begin the broth before adding stock. skipped the egg. reduced a little then added wholegrain mustard and cream to give the broth more body. wilted in some fresh spinach at the end before adding herbs.
- skipped the lemon in the broth altogether and just drizzled it over the chicken once it was out the oven
- served with oven-baked asparagus and some peas
Was really tasty! I would make again
L
Leanne A.
11 days ago
you’v re-written the recipe and I’m here for it. the original is tasty but your method of thickening the sauce, adding onion for taste and body, is the one.
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Bethan G.
7 months ago
Chicken was lovely - did it in the oven so I could get on with other things. The sauce however tasted too much like a lemon tart - it was too sweet with the egg yolks. Wouldn’t have the sauce again
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Jessica H.
7 months ago
Fantastic recipe. Swapped the chicken for seabass which worked really well, especially with the skin crispy.
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Becky R.
7 months ago
Excellent! Made a few modifications: added Dijon and Greek yogurt to the chicken marinade because I read a comment that the mustard flavor got lost, grilled the chicken for extra char, sautéed some diced onions before adding the broth, and then tossed in some frozen chopped spinach to the finished broth. The end result was flavorful and well-balanced. Will definitely put this one on repeat!
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Poppy S.
8 months ago
Really delicious but couldn’t really taste the mustard in the chicken. The stock is a bit over powering but a very warming dish for a cold evening:)
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Declan C.
9 months ago
Chicken was great, little lemony for me enjoyed but probably won’t cook it again.
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Jodie D.
10 months ago
Yum! Did half mushrooms and half chicken as didn’t have enough chicken. Deglazed plan with stock/egg mixture as comments suggest and it was really rich, comforting and tasty.
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Gemma M.
10 months ago
The broth just tasted like raw egg. which kind of ruined the dish for me but the chicken was nice.
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Caroline R.
a year ago
Definitely tip the stock into the pan the chicken had been in. Delicious, quick and easy to make
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Ernest L.
a year ago
soooo good i added some honey to the chicken as well.
A
Anna H.
a year ago
I used basmati rice and mixed it into the chicken drippings with a little bit of the stone ground mustard! The broth flavor is pretty overpowering so adding back some of the mustard flavor was nice. I also doubled the marinade. Delish!
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Liv I.
a year ago
Delicious except for the broth which I personally found reminiscent to drinking raw egg despite the addition of lemon
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Stacey H.
a year ago
I love Mob. That is all.
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Abe N.
a year ago
Really yummy! I think I added too much lemon to the broth, but still ended up good
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Caroline L.
a year ago
Really good! I paired it with asparagus and followed what the other commenter said and deglazed the pan with some broth and it was excellent. The broth was delicious
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Phil L.
a year ago
Lovely dish! Flavour packed a punch with the lemon, garlic, mustard and herby rice. Easy to do too.
