Honey Mustard Chicken

I have to say, I’ve always been a honey mustard chicken fan. My uni cafe used to do a great honey mustard chicken panini in my first year but then they changed the menu, it was a sad day. It isn’t a dish I’ve ever really tried to make before and I’m not really sure why. However, rest assured I will be making this again, and again, after having it for dinner last night. I was very pleasantly surprised by just how tasty it was; it is one of my favourite home cooked dinners that I’ve had recently. I paired it with mustard mash and corn on the cob, it was a real comfort food night. The best part is that it is super easy to make. It is easiest made in a skillet or oven proof heavy bottomed pan. If you don’t have one then just begin the process in a frying pan and transfer the contents to an oven proof dish, e.g. a casserole dish, for the oven part of proceedings. I found the recipe via Pinterest.

 

Honey mustard skillet

Ingredients: (Serves 2)

  • 4 chicken thighs, with or without skin and bone – the choice is yours
  • For the rub:
  • 1 tbsp of olive oil
  • 1 tbsp of wholegrain mustard
  • Salt and pepper, to season
  • For the sauce:
  • 4 tbsp of whole grain mustard
  • 3 tbsp of honey
  • 2-4 tbsp of chicken stock, to taste
  • 1 tbsp of olive oil (for frying)
  • 3-4 sprigs of fresh rosemary

Method:

  1. Preheat the oven to 180°C and heat a skillet on the hob with the olive oil in it.
  2. In a small bowl, mix together the ingredients for the rub.
  3. Brush the mixture onto one side of the chicken thighs and then place them rub side down in the hot skillet.
  4. Whilst the thighs are cooking, brush the now-tops of the thighs with the remaining rub.
  5. After a couple of minutes on the first side (they should be lightly golden), turn the thighs over to brown on the second side.
  6. Whilst the thighs are cooking (or before proceedings start, if you like to be organised), mix the mustard, honey and chicken stock together in a small bowl.
  7. Pour the honey mustard mixture over the thighs, add the rosemary and then place the skillet into the oven to cook for 25-30 minutes. This leaves you time to prepare the rest of your meal. I love it when a plan comes together.
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