Honèy Mustard Chickèn and Potato Bakè

Posted on

 

 

INGREDIENTS
1 TABLESPOON EXTRA VIRGIN OLIVE OIL
4 CHICKEN MARYLANDS (1KG)
SEA SALT AND CRACKED BLACK PEPPER
250G STREAKY BACON, THINLY SLICED
600G CHAT (BABY) POTATOES, HALVED
1 CUP (250ML) SINGLE (POURING) CREAM
⅓ CUP (95G) HONEY MUSTARD
1 CUP (250ML) WATER
6 SPRIGS THYME
METHOD
Preheat oven to 200°C (400°F). Heat the oil in a large flameproof, ovenproof frying pan over high heat. Sprinkle the chicken with salt and pepper and cook for 4 minutes each side or until golden. Remove from the pan and set aside.
Add the bacon and potato to the pan and cook for 6 minutes or until golden. Add the cream, mustard and water and return the chicken to the pan. Bring to a simmer and cover with a lid.
Cook in the oven for 10 minutes. Remove the lid, add the thyme and cook for a further 10 minutes or until chicken is golden and potato is cooked through. Serve. Serves 4.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *