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Ingredients
- 2 sprigs fresh flat-leaf parsley leaves only
- 3 garlic cloves
- 20 g olive oil
- 150 g white wine
- 1 ½ tbsp Dijon mustard (gluten free)
- 1 ½ tbsp seeded wholegrain mustard (gluten free)
- 900 g skinless, boneless chicken thighs trimmed and cut into cubes (2-3 cm)
- 150 g pouring (whipping) cream
- 1 tsp Chicken stock paste (see Tips)
- 140 g water
- 1 tbsp honey
- ¼ tsp salt plus extra for seasoning
- 1 pinch ground black pepper plus extra for seasoning
- 2 potatoes (approx. 200 g), cut into thin slices (3 mm)
- 1 spring onion/shallot trimmed and cut into thin slices
- 1 tbsp sorghum flour
- 100 g frozen green peas
- 50 g zucchini peeled into ribbons
- 80 g sugar snap peas trimmed
- 1 bunch asparagus trimmed and cut into pieces
- 2 yellow squash (patty pan squash), cut into thin slices
- Nutrition
- per 1 portion
- Calories
- 508 kcal / 2134 kJ
- Protein
- 50.9 g
- Fat
- 24 g
- Carbohydrates
- 20.3 g
- Fibre
- 4.8 g
- Saturated Fat
- 7.3 g
- Sodium
- 747.9 mg
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