Monday, 2 June 2014

Honey, mustard & crème fraîche baked chicken

This is another of those super meals, where you throw it all in a roasting dish and bung it in the oven. We all loved it, and it was very easy to prepare. It's garlicky, mustardy and sweet all at the same time, and those flavours go wonderfully together. I used chicken breasts instead of the thighs and drumsticks, I'm not a fan of chicken drumsticks. The recipe is from the GoodFood website. 

Serves 4
4 tbsp crème fraîche
2 tbsp grainy mustard
2 garlic cloves, crushed
150ml chicken stock
8 skin-on chicken drumsticks and thighs
500g baby potatoes
200g green beans
2 tbsp clear honey
½ small bunch tarragon, roughly chopped

Heat oven to 200ºC. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving.

Note: Having made this again at the weekend, I increased the amount of sauce, It is a really good sauce, so the more the better. I couldn't get hold of fresh tarragon and the dish was every bit as nice without it.


  1. It was simply delicious and devoured by the children as well as adults! Even the "Mustard Haters" loved it! Thank you yet again Sally! xx

  2. Thank you Jane. Had not realised that you were mustard haters! Just as well it was grain mustard not English x