Honey mustard chicken
Honey mustard is a classic flavour combination that goes brilliantly with chicken. This is a fast, easy family dish that will become a staple in your household.
- 800 g chicken thighs free-range boneless, skinless, at room temperature
- olive oil for cooking
- 2 leeks white and light green parts only, sliced into 1cm-thick rounds
- 1 cup chicken stock*
- 1½ tablespoons wholegrain mustard*
- 2 tablespoons honey
- 2 tablespoons fresh thyme leaves
- ½ cup crème fraîche
- mashed potato and steamed beans or broccoli to serve
- Pat chicken thighs dry with paper towels and season with salt. Add a drizzle of oil to a large, non-stick frying pan on medium-high heat (choose a pan with a lid as it will be needed later). In two batches, sear chicken for 2-3 minutes on each side until golden (thighs do not need to be cooked through at this point). Set aside on a plate.
- Return pan to heat (do not clean; you want to retain the flavours from the chicken), add a drizzle of oil and reduce heat to medium. Add leek rounds and cook for a few minutes on each side until golden. Try to keep the rounds intact as this will prevent them from drying out and they’ll look beautiful for serving.
- Mix stock, mustard and honey in a bowl then add to leeks in the pan, along with thyme and seared chicken (plus its juices). Allow to bubble for a minute, then cover with a lid and cook for 8 minutes.
- Remove lid and reduce heat to low-medium. Carefully transfer about ¼ cup of cooking liquid to a bowl. Add crème fraîche to bowl, whisk until smooth, then return to the pan. Simmer gently until the sauce thickens slightly. Season generously with freshly ground black pepper. Serve with mashed potato and steamed beans or broccoli.
- * Check label if eating gluten free.
Honey is one of my favourite ingredients to cook with, I love using it in sweet and savoury recipes! I’ve recommended you serve this honey mustard chicken with mashed potato and green beans or broccoli. You could also serve it on rice, cauliflower rice (or mash) or kumara mash. This recipe is from the October/November issue of NADIA magazine.