Honey and Mustard Chicken
Chicken cooked in a smooth comforting sauce that's easy to prepare and perfect for a mid-week dinner.
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.
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