Honey Mustard Chicken
Tender chicken thigh pieces in a delicious mustard, honey, white wine and cream sauce.
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.