• About Us
     
    Our Company
    • Our Purpose
    • Our Vision
    • Our Sustainability
    • Our Quality
    • Our Heritage
    • Our News
    Our People
    • Our Team
    • Careers
    Our Location
    • Our Farms
    • Contact Us
  • Products
     
    Nutritionals
    • Hydrolysates
    • Specialty Proteins
    • Microbial Nutrition
    Flavours
    • Cheese Flavours
    • Butter Flavours
    • Cream & Milk Flavours
    Ingredients
    • Caseinates
    • Whey Protein Concentrate (WPC)
    • Anhydrous Milk Fat (AMF)
    Foods
    • Retail
    • Foodservice
    • Customised & Industrial
    • FAQs
  • Tatua Recipes
     
    Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
  • Careers
  • Tatua 360 Login
  • Contact Us

About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Sustainability
  • Our Quality
  • Our Heritage
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Hydrolysates
  • Specialty Proteins
  • Microbial Nutrition
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milk Fat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs

Tatua Recipes

Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Baking

Careers

Tatua 360 Login

Contact Us


One-dish Crème Fraiche & Mustard Chicken

Ingredients

200g Tatua Crème Fraiche

2 Tbsp wholegrain mustard

¾ cup chicken stock

8 chicken pieces (thighs and drumsticks)

500g agria potatoes, cut into large wedges

8-10 cloves garlic, peeled and left whole

1 Tbsp chopped fresh thyme

1 lemon, thinly sliced

salt and freshly ground black pepper to taste

150g green beans

Italian parsley to garnish

Method

  1. Preheat the oven to 200°C.  Combine the Tatua Crème Fraiche, mustard and chicken stock in a bowl. 
  2. Place the chicken pieces, potato wedges and garlic cloves in a single layer in a large roasting pan.
  3. Spoon the mustard mixture over the chicken and potatoes and sprinkle over the thyme.  Scatter the lemon slices over the top.  Season to taste.  Bake the chicken in the preheated oven for 20 minutes.
  4. Tuck the beans around the chicken and potatoes and ensure they are coated with liquid.  Return the pan to the oven and bake for a further 30-40 minutes until the chicken is cooked through and golden.
  5. Remove the chicken, beans and potatoes from the pan and keep them warm. 
  6. Mash the softened garlic in the pan and whisk the creamy juices and mashed garlic together to create a delicious sauce. 
  7. Pour the sauce over the chicken, beans and potatoes and garnish with the parsley to serve. Serves 4.
More Recipes
 

Contact Us
Private Bag 800
Morrinsville 3340
New Zealand
+64 7 889 3999

  • ©Tatua
  • Terms & Conditions
  • Privacy