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!

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!) 

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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!