Creamy honey-mustard chicken bake with tarragon

Creamy honey-mustard chicken bake with tarragon

AA Milne said:

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”

Hence this delicious all-in-one chicken oven-dish is over-flowing with potato-y goodness!

Word of warning: Not for the dieters amongst us!

Creamy honey-mustard chicken with tarragon

Ingredients

500g New potatoes (I prefer to halve mine to ensure they are cooked through)
150g Green beans, washed and trimmed
60ml Sour cream
3 Garlic cloves, finely chopped
2 tbsp Wholegrain mustard
100ml Hot vegetable stock
50ml White wine
500g Chicken pieces of your choice (I prefer thighs and drumsticks with skin on and bone in for flavour)
30ml Runny honey
40g Tarragon leaves, chopped

Basmati rice, to serve (starch on top of starch I hear you say?  I’m South African; meat, rice and potatoes are the basis of every meal!) 


 

Method:

  1. Preheat the oven to 200°C.
  2. Arrange the potatoes, cut side up, in an oven-proof dish.
  3. Arrange the green beans on top of the potatoes.
  4. Season the vegetables lightly with salt and pepper.
  5. Arrange the chicken on top of the vegetables and lightly season again.
  6. Pour the stock and wine over the meat and vegetables.
  7. Mix together: sour cream, garlic, mustard half of the tarragon.
  8. Pour cream mixture over the meat and vegetables.
  9. Drizzle honey over the dish
  10. Bake in the oven for 40 minutes until the potatoes are tender and the chicken is cooked through.

 

Serve with basmati rice and the rest of the bottle of white wine!

 

Creamy honey-mustard chicken bake with tarragon

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3 Comments on “Creamy honey-mustard chicken bake with tarragon

  1. Pingback: Fluffy basmati rice – Life, with Clotted Cream

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