Creamy Mustard Chicken With Green Beans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Season the chicken thigh skins generously with salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat, once hot, add the chicken (skin-side down) and cook for 10-12 min or until the skins have browned and crisped

Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Whilst the rice is cooking, peel and finely chop (or grate) the garlic

Peel and finely slice the shallot[s]

Chop the chestnut mushrooms roughly

Cut 1 [2] piece[s] of tin foil approx. the size of A3 paper

Trim, then lay the green beans in the middle with 1 tbsp [2 tbsp] water

Scrunch the edges of the foil around the beans to form 1 [2] sealed parcel[s]

Once the chicken skin is crispy, transfer the browned chicken to a baking tray (skin-side up) and reserve the pan

Add the green bean parcel[s] to the baking tray with the chicken and put the tray in the oven for 12-14 min or until the chicken is cooked through (no pink meat!)

Boil half a kettle

Return the reserved pan to a high heat with any remaining oil

Add the chopped mushrooms and sliced shallot with a pinch of salt and cook for 5-6 min or until they're browned and caramelised

Dissolve the chicken stock mix in 150ml [300ml] boiled water

Once the mushrooms have caramelised, add the chopped garlic to the pan and cook for 30 secs

Add the chicken stock and cook for 2-3 min or until it's starting to thicken

Once thickened, reduce the heat to low and add the crème fraîche and wholegrain mustard (not a fan of mustard? Just add a little!) and cook for 1-2 min until a smooth and thick sauce remains – this is your creamy mustard sauce