honey mustard chicken and potato bake

  • 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

 

  1. 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. 
  2. 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. 
  3. 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.  
RATE THIS RECIPE:
Reader ratings (3.32) 321251
Vicky Quinn

My family loved this. Will definitely be making again!!!

Michael Johnson

I can’t wait to make this. I am fructose intolerant and Can’t have honey, but it will taste awesome with maple syrup I am sure.

Alison McKay

What would be a good substitute for the cream if I’m serving to a dairy free friend? Coconut cream?

Donna Leahy

What sauce do you use when it says honey mustard?

Tessa Kinchington

Delicious! Great for a group, received lots of compliments!

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