Honey Mustard Chicken
This is a great weeknight dish and is delicious served on top of buttery mashed potato with a couple of sides of seasonal green vegetables for good measure!
Serves: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4-6 chicken thighs (we used 4 but it makes enough sauce for 6)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons wholegrain mustard
- 2 tablespoons Egmont Manuka honey MGO 70+
- ½ cup chicken stock (vege stock or even water is fine)
- ½ cup crème fraiche (sour cream or cream is fine)
- ½ cup lightly packed parsley, chopped
- Zest 1 lemon
METHOD
1. Heat the olive oil and butter in a heavy-bottomed frying pan over a medium-high heat then brown the chicken on both sides. Remove from the pan and set aside.
2. Add a little more oil, if necessary, then fry the onion and garlic until golden and translucent.
3. Add in both the types of mustard and the Egmont Manuka honey, then stir before adding in the stock and the crème fraiche. Stir again until a smooth sauce is formed.
4. Add the chicken back into the pan and simmer until the chicken is cooked through. This will take about 20 minutes.
5. Once cooked stir through the parsley and the lemon zest and serve.
