Honey Mustard Chicken

Ingredients

Ingredient	Amount	Unit
Leek	2	unit(s)
Carrot	2	unit(s)
Radish	2	pack(s)
Red Potato	2	pack(s)
Flat Leaf Parsley	2	bunch(es)
Chicken Thighs	8	unit(s)
Spiced Honey Mustard	2	pot(s)
Chicken Stock Pot	1	pot(s)
Water	200	milliliter(s)

Instructions

Step 1

Instruction

Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Remove the root and dark green top from the leek and slice into 2cm thick rounds. Remove the top and bottom from the carrot, peel, then quarter lengthways. Chop widthways into small pieces. Trim the radish, then cut in half. Chop the potato into 2cm chunks (no need to peel!). Roughly chop the parsley (stalks and all).

Step 2

Instruction

Put the chicken in a mixing bowl with the spiced honey mustard, a drizzle of oil and a pinch of salt and pepper. Mix together so the chicken gets a nice coating. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat! Add the potato to the pan of boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and pop back in the pan with the lid on.

Step 3

Instruction

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook until browned, 2-3 mins on each side. Transfer to a lined baking tray and roast on the top shelf of your oven for 15 mins (don't wash the pan - you'll need it later). IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove from your oven and allow it to rest for a few mins.

Step 4

Instruction

In the meantime, heat a drizzle of oil in the now empty pan on medium heat. Add the leek, carrot and radish. Cook until golden, 5 mins. Stir in the stock pot and water (see ingredients for amount). Cover loosely with foil. Reduce the heat to low and simmer until the veggies are soft and the liquid has reduced by three-quarters, 15-20 mins.

Step 5

Instruction

Add half the parsley to the drained potato along with a pinch of salt and pepper. Add a knob of butter (if you have some) for extra creaminess. Mash until smooth, then pop the lid on and leave to the side.

Step 6

Instruction

When the veggies are ready, stir in a knob of butter (if you have some). Serve the honey mustard chicken with the braised veggies and mash on the side. Sprinkle over the remaining parsley. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	1182	kcal
Protein	112	g

Allergens

Mustard