Honey & Mustard Chicken Recipe – a lovely, warming, and comforting dish that is perfect for autumn and wintertime.
I think it was walking the dogs around the local park that gave me the inspiration for this. Seeing the autumnal colours and a little bit of a chill in the air and knowing that I had some chicken legs and cream in the fridge at home that needed using up!
I’ve used chicken legs in the recipe; I had some in the fridge as I had bought three chickens and taken the breasts off for something else earlier. To be honest they work well and are cheap. Thighs or drumsticks will work just as well and if you really want, you can use chicken breasts but try to get some with the skin on.
I prefer sweet paprika in this dish. It’s a little more subtle and the colour from it is amazing. If you use standard paprika, use a bit less so it doesn’t overwhelm the dish.
The thyme on the chicken works perfectly with the honey, it’s a classic combination. If you are feeling flush or you’re entertaining, a glug of whisky to deglaze the pan would be a nice decadent addition. I would have done it myself if I had thought about it at the time. Just don’t use an expensive single malt… Please!
We had this with some mashed potato, with an obscenely large amount of butter added. A few peas from the freezer complimented the dish perfectly.
All in all, a very quick and easy dish to prepare that was an absolute flavour bomb to eat and took our minds off the days getting shorter and cooler. In fact, we could have been sat in a French Bistro, there was only a glass of Sauvignon Blanc missing!
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Honey and Mustard Chicken
Ingredients
- 6 small chicken legs, skin on or 12 chicken thighs.
- 1 tsp salt
- 3 tsp sweet paprika or 2 tsp standard paprika
- 1 tsp dried thyme
- Good grind of black pepper
- 2 tbsp oil
- 1 medium onion finely diced
- 4 cloves of garlic finely chopped or grated
- 3 tbsp Dijon mustard
- 3 tbsp honey
- 300 ml chicken stock
- 200 ml double cream
- Salt and black pepper to taste
- Fresh parsley chopped
Instructions
- Coat the chicken with the salt, paprika, thyme and black pepper and leave to one side while you prepare the onion and garlic.
- Heat a pan with the oil in it and once hot add the chicken. Cook until you have a good colour on the skin and then turn the chicken over and colour that side. Once the chicken has a nice golden colour to it remove from the pan.
- Using the same pan add the onion and cook gently until just starting to turn golden. Add the garlic and continue to cook for 1 minute.
- Add the chicken stock to the pan and give a good stir to deglaze the pan. Add the mustard and honey to the pan and bring to a gentle simmer. Stir in the cream and bring back to a simmer.
- Place the chicken back in the pan.
- You can let the chicken cook gently in the pan for 30-40 minutes or place in a pre-heated oven on 165°C for 30-40 minutes.
- Check the sauce for seasoning and sprinkle over the parsley before serving. This dish is great served with mashed potato, rice or just some crusty bread.