Mustard Chicken Stew

• 8 chicken drumsticks (thighs would work too)
• 4-5 potatoes (waxy if possible)
• 1/4 head cauliflower or romanesco
• 2 onions
• 1/2 Tbsp butter
• 1/2 Tbsp olive oil
• 4 sprigs fresh thyme (1 tsp dry)
• 1 bay leaf
• 400 ml (1 3/4 cup) water
• 4-5 Tbsp Dijon or whole grain mustard
• to taste Salt & pepper

1. Cut onions into wedges, cut potatoes into chunks, divide cauliflower/romanesco into florets, and mince garlic.
2. Heat butter and olive oil in a large heavy pot.
3. Brown all sides of the chicken drumsticks.
4. Remove to a plate and set aside for now.
5. Add onions and garlic and saute until onions are soft.
6. Add potatoes, thyme, bay leaf and 400 ml water to the pot.
7. Bing to a boil.
8. Add the drumsticks back into the pot and turn heat to low.
9. Simmer for 20 minutes.
10. Add the romanesco or cauliflower.
11. Continue cooking for 10-15 minutes.
12. Dissolve the mustard into to soup.
13. I put mustard in a small dish and dissolved in a couple ladlefuls of the soup and then mixed it in.
14. Cook for another 5 minutes or until thickness of the soup is as you like.
15. Add salt and pepper to taste.
16. Serve and garnish with fresh parsley or dill.

chicken, potatoes, cauliflower, onions, butter, olive oil, thyme, bay leaf, water, grain mustard, salt

Taken from cookpad.com/us/recipes/480312-mustard-chicken-stew (may not work)