Tuesday, 3 March 2009

Honey & Mustard Chicken

Todays dinner is Honey & Mustard Chicken. It should have been honey and garlic chicken but I don't have any garlic left - which is most unlike us, we normally have loads!

Anyway, I specially weighed all the ingredients just for you:

Chicken drunsticks and thighs (I have three of each)
25g butter (I use salted)
30-40 g honey
2 tsp mustard seeds
Some dried or fresh herbs for colour - I used tarragon, thyme and a tiny bit of cumin.

Right, stick all that into a pan and cook for a minute or two over the hob. You can adapt it to suit yourself - I normally add a bit of garlic too, and sometimes a bit of lemon. you could use chicken breats too, but there's a credit crunch on so we went for the cheaper option.

Pour your melted mixture over the chicken. Leave it to sit for a couple of hours and then chuck in the oven (190) for about an hour. Depends on what chicken you use really as to how long it needs. Turn over once about halfway through, and then again about 10 minutes before the end or the chicken is upside down.

Serve with anything you fancy! We are having it with wedges (potatoes, olive oil, some herbs or or chilli, roast for about 45 minutes) and we are also doing roasted veg (butternut squash, sweet potato, parsnip, onion and carrots, cooked in butter and sweet onion relish because it's been in the fridge for weeks)


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