Honey-mustard chicken

Tangy honey-mustard chicken slowcooked in a broth with carrots, celery and leek.

  • 6 hrs 45 mins cooking
  • Serves 4
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Honey-mustard chicken
  • 2 tablespoon cornflour (cornstarch)
  • 2 teaspoon dry mustard powder
  • 1/2 cup (125ml) dry white wine
  • 1 cup (250ml) Campbell's Real Chicken Stock
  • 1/4 cup (70g) wholegrain mustard
  • 2 tablespoon honey
  • 8 chicken thigh cutlets (1.6kg)
  • 1 leek (350g), trimmed, sliced thickly
  • 2 stalks celery (300g), trimmed, sliced thickly
  • 400 gram baby carrots, peeled
  • 1 cup (120g) frozen peas
  • 1/3 cup (80ml) pouring cream
  • 1/4 cup coarsely chopped fresh flat-leaf parsley


Honey-mustard chicken
  • 1
    Place cornflour and mustard powder in a (18-cup) slow cooker. Gradually whisk in wine and stock until smooth. Add mustard and honey; whisk until smooth.
  • 2
    Remove and discard fat and skin from chicken. Place chicken, leek, celery and carrots in cooker. Cook, covered, on low, for 6 hours.
  • 3
    Add peas to cooker; cook, covered, for 20 minutes. Stir in cream; season to taste. Sprinkle chicken with parsley to serve.


We used a chardonnay-style wine in this recipe. Chicken thigh cutlets usually come with the skin and centre bone intact, although sometimes they can be found without the skin. Poultry shops and most major supermarkets will sell them.