Honey Mustard Chicken
Ingredients
- 4-6 bone in, skin on chicken thighs
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 garlic cloves, crushed
- 1 cup chicken stock
- 1 Tbsp honey
- 2 Tbsp seeded mustard
- 2 Tbsp Dijon mustard
- 1 cup Bulla Cooking Cream
- 320g baby potatoes, halved or quartered
- 200g green beans, trimmed
- Fresh picked thyme leaves, to serve
Cooking Directions
- Preheat the oven 200°C (180°C fan-forced). Season the chicken with salt and pepper.
- Heat olive oil and butter in a large, oven proof casserole dish over a medium to high heat. Cook chicken thighs skin side down until golden brown and crispy. Add the garlic around the chicken and fry for one minute or until fragrant, being careful not to burn. Add the chicken stock, honey and both mustards to the pan, mixing well to combine around the pieces of chicken. Once all combined, pour the Bulla Cooking Cream around the chicken pieces.
- Add in the chopped potatoes and mix them through the sauce, then season to taste with salt and pepper. Allow the sauce to simmer on the stove top for 2 minutes then transfer to the oven and bake for 30 minutes, uncovered.
- After 30 minutes, remove the casserole dish from the oven and sprinkle in the green beans. Return to the oven and cook for a further 10 – 15 minutes until the chicken juices run clear when tested with a skewer. The chicken skin will be nice and crispy – just like a roast!
- Garnish with freshly picked thyme leaves and serve immediately.
Ingredients
- 4-6 bone in, skin on chicken thighs
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 garlic cloves, crushed
- 1 cup chicken stock
- 1 Tbsp honey
- 2 Tbsp seeded mustard
- 2 Tbsp Dijon mustard
- 1 cup Bulla Cooking Cream
- 320g baby potatoes, halved or quartered
- 200g green beans, trimmed
- Fresh picked thyme leaves, to serve