Ingredients per serving


Prepare the Chicken

  • Chicken, whole, cut into 8 serving pieces (about ≈1.7 kg) 1.0 each
  • Salt and Pepper, to taste
  • Olive oil 45.0 ml
  • Butter 60.0 g
  • Handful of fresh thyme

Prepare the Vegetables

  • Onions, white, minced 2.0 each
  • Pearl onions, whole (optional) 130.0 g
  • White button mushrooms, coarsely chopped (or small whole) 75.0 g
  • Carrots, diced 2.0 each
  • Garlic, finely minced 3.0 cloves
  • Flour 30.0 g
  • White wine, dry 500.0 ml
  • Maille Dijon Originale Mustard 4 x 4.1 kg 120.0 ml

Finish the Dish

A traditional dish of pan roasted chicken with carrots, pearl onions and mushrooms in a creamy white wine sauce.



  1. Prepare the Chicken

    • Preheat oven to 180°C.
    • Season chicken with salt and pepper.
    • Heat olive oil in large pan over medium-high heat and brown chicken on all sides.
    • Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
  2. Prepare the Vegetables

    • Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelized.
    • Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and mustard and cook until sauce is smooth.
  3. Finish the Dish

    • Arrange chicken, sauce, and vegetables in baking dish. Pour prepared Knorr Liquid Concentrated Base Chicken over ingredients until pan is about 3/4 full. Cover and bake 45 minutes or until chicken is well-cooked. Stir in cream and cook an additional 5 minutes or until heated through.
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