Honey mustard chicken with potatoes





Ingredients
Potatoes
- 2 lb / 1kg potatoes , peeled and cut into large chunks
- 1 tbsp olive oil
- Salt and pepper
Chicken
- 2 - 2 1/2 lb / 1 - 1.25 kg chicken thighs (5 pieces), skin on and bone in (Note 1)
- Salt and pepper
- 7 oz / 200g bacon , diced, separated
- 2 garlic cloves , minced
- 1/2 onion , finely diced (brown, white or yellow)
Mustard Sauce
- 3/4 cup white wine (Note 2)
- 1/3 cup dijon mustard
- 2 tbsp honey
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 tbsp milk or cream (I used milk. This is just for colour)
- 1/3 cup water (Note 3)
Garnish (optional)
- Fresh thyme leaves or finely chopped parsley
Instructions
- 1
Potatoes - Cook potatoes in boiling water for 5 minutes, then drain. Sprinkle with salt and pepper and drizzle with olive oil.
- 2
Chicken - Preheat oven to 190C/375F.
- 3
Chicken - Sprinkle chicken with salt and pepper.
- 4
Chicken - Heat a large skillet / frypan over medium high heat. Add HALF the bacon and cook until lightly browned. Transfer bacon to a paper towel lined plate.
- 5
Chicken - Turn the stove down to medium. Add the chicken into the pan, skin side down. Cook for 3 minutes or until very lightly browned and chicken fat has "melted" into the pan. Turn the chicken over and cook for 2 minutes, then remove chicken onto a plate.
- 6
Chicken - Drizzle 1 tbsp of the fat in the pan over the potatoes, then pour off and discard the rest. Return the pan to the stove.
- 7
Chicken - Add the garlic and onion and cook until the onion is lightly browned and translucent - about 2 minutes.
- 8
Chicken - Add wine into the pan and scrape the brown bits off the bottom of the pan to mix in with the sauce. Bring to simmer and cook for 2 minutes or so, or until you can no longer smell alcohol fumes.
- 9
Chicken - Add the remaining Mustard Sauce ingredients and cooked bacon and stir to combine. Then add the chicken and potatoes back into the pan, sprinkle over remaining bacon.
- 10
Chicken - Bake for 40 - 50 minutes (no cover), or until chicken and potatoes are golden brown.
- 11
Chicken - Rest for 5 minutes before serving, garnished with fresh thyme leaves and/or parsley, if desired.




