Chicken and vegetable braise with Dijon and tomato

By Charlotte Miller | Dietitian

Published 2 December 2024

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A bowl of chicken and vegetables sits on a table

Our braised chicken and veg is classic comfort food and works as a great base for a nutritious family meal.

It’s easy to customise the veggies to your liking. You can add anything you want to use up from the fridge or garden, including fennel, zucchini, parsnip, cauliflower, mushrooms, capsicum or celeriac. You can also make this recipe in bulk and freeze it into portions that work for your family

Prep time

20m

Cook time

40m

Serves

Ingredients

2 medium brown onions, diced
6 cloves garlic, peeled and sliced
3 stalks celery, diced
2 medium carrots, peeled and grated
2 tbsp olive oil
500g chicken thigh, no skin
800g tinned crushed tomato (plain)
400ml water
3 tbsp Dijon mustard
100g tomato paste
2 lemons, juiced
1 cup chopped flat-leaf parsley, washed
Salt and pepper to taste

Method

Step 1:

Heat a heavy-based pot and add the oil. When the oil is warm, add the onion, celery, carrot and garlic. Without letting the pot get too hot, cook for 3 to 4 minutes.

Step 2:

Chop the chicken thighs into chunks. If you prefer, these can be added whole (just cook for a little longer).

Step 3:

Add the chicken thighs to the pot and cook for 2 minutes.

Step 4:

Add the tomatoes, water, mustard and tomato paste.

Step 5:

Bring the liquid up to a gentle boil, then turn the heat down until the sauce is simmering. Stir regularly to prevent it sticking. Cook for about 20 minutes until the chicken is soft, adding more water if needed.

Step 6:

Mix in parsley and season to taste

Step 7:

Serve with your favourite grain, roasted vegetable or pasta.