Photographers John Paul Urizar, Alisha Taylor Stylists Olivia Blackmore, Kate Brown
This honey mustard chicken dish is packed full of flavour and so simple to make. Cook the chicken and make the sauce in one pan for an easy and delicious dinner.
Ingredients
Method
Preheat oven to 180°C/350°F.
Heat half the oil in a flameproof casserole dish over medium-high heat, add chicken, skin-side down; cook, turning occasionally, for 6 minutes or until browned. Transfer to a plate.
Add remaining oil to casserole dish, add onion and garlic; cook, stirring occasionally, for 5 minutes or until softened. Deglaze pan with cider, then stir in stock, mustard, honey and rosemary; bring to the boil. Return chicken, skin-side up, to dish; season, cover with a lid or foil and cook in the oven for 15 minutes or until chicken is cooked through. Transfer chicken to a tray and discard rosemary.
Add the crème fraîche and vinegar to casserole dish, whisk to combine; season to taste. Return the chicken to sauce.
Meanwhile, make the buttered carrots: Trim carrots and reserve 2 tablespoons carrot tops. Scrub carrots then cut any large carrots in half lengthways. Cook carrots in a saucepan of boiling salted water for 3 minutes or until just tender. Drain, then toss in a bowl with remaining ingredients and reserved carrot tops; season to taste.
Serve chicken with buttered carrots.
What to serve with honey mustard chicken?
Serve this honey mustard chicken tray bake with the buttered carrots in this recipe, a green salad in the warmer months or try our recipe for classic mashed potatoes (see video below).
