Honey Mustard Chicken Potato Bake
Honey Mustard Chicken and Potato Bake? It doesn't get much better than this delicious combination to warm up on a cold winter evening.
Key equipment: Cast Iron Casserole Pot, Spray Oil, Measuring Cups
Honey Swap: 100%
1 kg chicken thigh fillets, skin on
Sea salt & black pepper
250g streaky bacon, finely chopped
600g baby potatoes, skin-on, halved
3 cloves garlic, peeled and finely sliced
250ml (1 cup) pouring cream
2 ½ tbsp Dijon mustard
60g (2 ½ tbsp) Capilano Pure Honey
1 cup chicken stock
Thyme sprigs, to serve
Crusty bread (or garlic bread), Steamed greens (broccolini, snow peas) to serve
Preheat oven to 180°C (fan-forced).
Add bacon and potato to pot and cook for 5-6 minutes until golden. Add cream, garlic, mustard and stock, mix well. Add chicken back to pot and bring to a simmer.
Cover pot with lid and cook in oven for 15 minutes. Remove lid, add thyme sprigs and cook an additional 10 minutes until surface is golden and potatoes are soft.
Serve with steamed greens dressed in olive oil and sea salt flakes,and add an extra squeeze of honey to the casserole pot to serve.