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One Pan Honey Mustard Chicken

Recipe

Serves:  4 people | Prep time: 80 minutes | Cooking time: 20 minutes

Main | Cardiff Mum

Ingredients

For The Marinade

  • 300g Boneless, Skinless Chicken Thigh Or Breast Fillets
  • 2 Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Lemon Juice
  • 4 Cloves Garlic, Minced
  • 1 Teaspoon Thyme

For The Sauce

  • 2 Tablespoons Honey
  • 1 Heaped Tablespoon Dijon Mustard
  • 2 Tablespoons Creme Fraiche
  • 1 Teaspoon Dried Thyme
  • 4 Cloves Garlic, Minced
  • 1 Chicken Stock Pot With 200ml Boiling Water
  • 125g Chestnut Mushrooms, Sliced
  • 1 Onion, Chopped
  • 1 Heaped Tablespoon Grated Parmesan
  • 1 Handful Fresh Parsley, Chopped

For The Mash

  • 2-3 Large Potatoes Or 4 Medium Potatoes
  • 1 Knob Of Butter
  • A Splash Of Milk
  • Salt To Taste

From The Cupboard

  • Oil

Method

  1. Add the chicken to a mixing bowl with the marinade ingredients, mix together well so all of the chicken is coated then cover and leave in the fridge for at least an hour.
  2. Peel, wash and dice the potatoes and add them to a saucepan of boiling salted water. Let them simmer for around 20 minutes until super soft.
  3. Add marinated chicken to a large frying pan with a splash of oil. Cook on both sides for ten minutes, stirring and moving the chicken around regularly as the honey will stick to the pan and burn otherwise. When cooked through and golden on both sides, remove the chicken and set aside. If there are any burnt bits in the pan, remove them now.
  4. To the same pan, add the sliced mushrooms and fry over a high heat for 2 minutes so they start to soften then remove them and set them aside.
  5. To the same pan, add a splash of oil then the minced garlic, thyme and chopped onion and fry over a medium heat until they start to soften. Add the dijon, honey, creme fraiche and stock and stir into a sauce. Add the parmesan in until it starts to thicken then add the mushrooms back in with the fresh parsley and stir well.
  6. Add the chicken back in to warm then turn off the heat. Drain the potatoes, place them back in the saucepan and add a splash of milk and knob of butter and mash until smooth. Spoon the mash into bowls then add the chicken on top then drizzle sauce over the top.