Roasted Chicken Fillet with Vegetables and Mustard Sauce - Kalamata Papadimitriou
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Roasted Chicken Fillet with Vegetables and Mustard Sauce


½ cauliflower
¼ cup vinegar
3 tbsp olive oil + some extra for rubbing onto the ovenproof dish
1 chicken breast fillet, cut into small pieces
A pinch of salt
Pepper, to taste
1 small onion, finely chopped
2 cloves garlic, finely chopped
200 gr green beans
3-4 carrots, finely sliced
½ cup dry white wine

For the mustard sauce:
2 tbsp mustard with less salt Papadim’s
1 cup chicken stock
½ tsp dry coriander
½ tsp oregano
2-3 sprigs fresh rosemary 

  • Wash the cauliflower, cut it into florets and let it stand in a bowl of water and vinegar for 10 minutes.
  • Rinse and strain the cauliflower and leave aside.
  • In a large pot, heat up the olive oil.
  • Add the chicken pieces, salt and pepper and brown on all sides for 3-4 minutes.
  • Add the onion and garlic and sauté for 1-2 more minutes.
  • Add the green beans and carrots, stir and sauté for another 2-3 minutes.
  • Add the cauliflower, stir, then add the wine and allow the alcohol to evaporate.
  • In a bowl, add the mustard with less salt, chicken stock, coriander and oregano; whisk to combine the ingredients.
  • Preheat the oven at 180°C.
  • Rub the interior of an oven proof dish with some olive oil and tip in the content of the pot.
  • Pour over the mustard sauce and stir well.
  • Cover with aluminium foil and bake in a pre-heated oven for 30 minutes. In that time, check occasionally in case you need to add some water.
  • Once 30 minutes have passed, remove the aluminium foil and continue roasting for 15 more minutes, until
  • the food acquires a lovely gold colour.
  • Remove from the oven, garnish with fresh rosemary and serve.






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