Honey Mustard Chicken
Honey mustard chicken – these words evoke a 90’s nostalgia for me. That popular simmer sauce brand and it’s catchy jingle. Mum cooking the quick jarred sauce with chicken after a hard day of work, to feed us kids.
The nostalgia for this 90’s household dinner hit me hard a few months back. I caved. She-who-makes-everything-from-scratch (if at all possible) caved and I bought the jarred sauce – honey mustard flavour. And I was very underwhelmed to say the least. The sauce was thin and flavours were mellow. This was not the sauce I remembered. Either my nostalgia for this dish boosted its flavour in my memory, or it has changed since I was a kid. Either way, my honey mustard craving was not sated, so I did the only thing I knew I could – make it better from scratch.
After a bit of research, some trial and error I have now come up with what I think is an amazing Honey Mustard Chicken. It sated my craving, it has all the flavours you’d expect – mustard (two), honey, white wine, chicken stock, cream and some herbs.
This dish is perfect for a weeknight, taking around 25 minutes to make. 4 nice saucy servings, perfectly matched with some buttery mashed potato and some steamed vegetables.
Honey Mustard Chicken
Equipment
- 1 large frypan
Ingredients
- 1 tbsp oil
- 1 onion diced
- 3 cloves garlic minced
- 500 grams/1.1 lbs chicken thigh fillets chopped into bite sized pieces
- ½ tsp salt
Sauce
- 400mL chicken stock
- 100mL white wine
- 200mL cream
- 70 grams/¼ cup Dijon mustard
- 1 tbsp wholegrain mustard
- 90 grams/¼ cup honey
- 1 tsp dried parsley
- ½ tsp dried thyme
- 1 tsp garlic powder
Sauce Thickener
- 2 tbsp cornflour mixed into 4 tbsp water
Instructions
- Add all sauce ingredients into a large jug and mix well.
- Place your frypan over medium high heat. Add oil. Add onion and stir for around 3 minutes. Add garlic, stir for 1 minute. Add chicken, sprinkle the chicken with salt and cook for around 5 minutes, until there is some browning but the chicken is not cooked through.
- Add the sauce ingredients to the pan, bring to a simmer and allow to simmer for 15 mins.
- Now mix the cornflour and water together well, then add this mix to the pan, stirring well after its addition. The sauce should thicken nicely. Serve with buttery mashed potatoes and steamed vegetables.