Honey Mustard Chicken & Potatoes
If you are wanting to feed more than just two people, do check out the original recipe. I find these days I am downsizing most of my recipes, and fitting them just for two people. It only makes sense when I like to present you with something new and fresh every day!
- 2 tsp light olive oil
- 2 chicken leg/thigh quarters
- fine sea salt and freshly ground black pepper
- 4 rashers of streaky bacon, cut in half crosswise
- 8 baby potatoes, cut in half lengthwise
- 125ml single pouring cream (1/2 cup, half and half)
- 2 TBS Dijon mustard
- 1 TBS liquid honey
- 125ml water (1/2 cup)
- sprigs of thyme (3 or 4)
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Heat the oil in a 12-inch oven proof skillet over medium high heat. (I use my cast iron) Season the chicken pieces all over with salt and black pepper. Brown on both sides in the hot oil, about 4 minutes per side. Remove to a plate and keep warm. Add the bacon to the pan along with the halved potatoes. Cook the bacon until crisp, removing as it gets down. Brown the potatoes all over.
- Return the bacon and chicken to the pan, nestling them around the potatoes. Whisk together the cream, water, mustard, and honey. Pour around the chicken in the pan. Bring to the boil, then cover. Roast, covered, in the hot oven for about 15 minutes. Uncover and stick the thyme springs in here and there. Return to the oven and cook for a further 15 minutes or so, until the chicken juices run clear and the potatoes are tender.
- Divide the chicken pieces, bacon and potatoes between two heated plates, spooning some of the creamy sauce over top.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/06/honey-mustard-chicken-potatoes.html
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