Honey Mustard Chicken & Potatoes

 

I can remember the first time I tasted Honey Mustard. It was at my SIL's place in Toronto. It was Honeycup Mustard and I have to say it was love at first taste!  

It was sweet and hot and I love, LOVE, LOVED it! I quite adore Honey Mustard anyways! 

 

Honeycup Mustard is not something you find very often over here in the UK. In fact its not something you see at all.

 I should really explore trying to make my own Honeycup Mustard.  Adding another thing to my "honey-do" list!

 

Honey mustard has a wonderful affinity with chicken.  I do enjoy it with ham also, but it really pops when you use it with chicken. 

Today I have added it to a creamy sauce which has been adapted from a recipe I found on the Donna Hay site, and down-sized to feed only two people.

 

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!

 

This recipe uses skin-on chicken leg quarters, which contain the thigh and the drumstick. This isn't a cut of chicken that I use very often.  

Personally I am not overly fond of chicken drumsticks . . . but they work really well here.

 

These get browned in a skillet, and then removed.  After that you cook some streaky bacon and halved baby potatoes in the drippings.  BACON!  Count me in! 

 I only buy nitrate free bacon now.  It is a rare treat to have bacon at all because we are trying to avoid processed meats, but its nice every now and then and when I do, it's always nitrate free.  You are what you eat. 

 

I used Jersey Royal baby potatoes, which are a special type of potato which is grown on the Isle of Jersey.  I love them. 

They have a nutty taste and a firm texture.  They actually have a protected designation of origin. These potatoes only come from Jersey.  You can substitute any new potato however in this recipe.

 

I got my potatoes nice and golden brown on all the cut edges . . .  

 

Once they are golden you return the chicken pieces to the pan and you pour a mixture of mustard, cream, honey and water around them in the pan.  

You will want to make sure you have used an oven-proof pan to begin with. (Sorry I should have mentioned that sooner!)

 

The whole thing gets covered and then popped into the oven where it is braised for a time  . . .  

 

then uncovered . . .  and you stick some sprigs of thyme in amongst the chicken and potatoes and it is returned to the oven to braise for a while longer, uncovered.

  

This was TOTALLY delicious!  Tender chicken, bacon and potatoes . . . with a fabulously tasty and creamy sauce. If you don't like to use cream, you could use no fat evaporated milk.

Honey Mustard Chicken & Potatoes

Yield: 2

Author: Marie Rayner

Tender and succulent pieces of chicken and bacon with potatoes in a lush honey mustard cream.

ingredients:

• 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)

instructions:

How to cook Honey Mustard Chicken & Potatoes

1. Preheat the oven to 200*C/400*F/ gas mark 6.
2. 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. 
3. 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.
4. Divide the chicken pieces, bacon and potatoes between two heated plates, spooning some of the creamy sauce over top.

Created using The Recipes Generator

 

I used my cast iron skillet for this.  I love my cast iron skillet. It is only a 12 inch one, but that is the perfect size for us and in all truth with my arthritis I doubt I could do anything much heavier.  I steamed us some broccoli, cauliflower and carrots to enjoy on the side!

 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com 

Follow my blog with Bloglovin