Mustard buttered chicken with tarragon, peas and carrots
2 Moy Park whole chickens
1 heaped tbsp Dijon mustard
140g butter
1 whole garlic bulb
175ml white wine
300ml chicken stock
500g Chantenay or baby carrots
400g frozen peas or petit pois
Small handful tarragon
Small handful parsley
Serves
8
Cooking Time
85 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Dinner, Entertaining, Family Dinners
Special Info
Nut free, Egg free
Level of Difficulty
Easy