I saw this recipe in a recent Donna Hay food magazine- Donna Hay is an Australian cookbook author and magazine editor who inspires me with her beautiful food photography.
The first time I made this recipe, I thought it tasted a little bland, so I mixed a bit of Dijon mustard with the Honey mustard to spice it up a bit, plus some fresh chili pepper.
I also saw these baby trussed tomatoes at my local supermarket and thought they would add some color to the dish- they certainly are cute!
Baby trussed tomatoes (but you could also use cherry tomatoes)
After assembling this dish, it only takes one hour of cooking and you’ll have a pot full of comfort food waiting for you!
Pre-heat oven to 350 F (180 C). Season both sides of the chicken pieces with salt and pepper. Heat a large oven-proof fry pan or casserole dish with oil and brown each side of the chicken pieces. Remove the chicken from the pan and drain some of the oil/fat until several tablespoons remain in the pan. Chop finely the onion, garlic cloves and 1/2 chili pepper; cook for several minutes in the pan until the veggies become soft. Slice the baby potatoes in half and add to the pan along with the cubed bacon; cook for several more minutes until the potatoes brown a little. Add the Dijon mustard and the Honey mustard to the pan, white wine, chicken stock and cream. Add the chicken pieces back to the pan along with the sprigs of thyme. Cover with a lid and cook for about one hour until the chicken is thoroughly cooked. Half-way through the cooking, add the cherry tomatoes to the pan and return to the oven to finish cooking. Instead of cherry tomatoes, I used baby 'trussed tomatoes.' These are a specialty item sold in my local supermarket. Instead of speck bacon, you could also use thin slices of 'streaky bacon.'Honey Mustard Chicken and Potato Bake
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11 Comments
John / Kitchen Riffs
March 31, 2018 at 12:35 amSuch a nice, flavorful dish! Honey and mustard pair so beautifully, don’t they? They really add a nice touch of brightness to this dish. Simple, satisfying fare like this is my type of food. Really good — thanks.
Fran Flint
March 31, 2018 at 12:18 pmThanking you again, John, for your encouraging words!
Lynn @ Oh-So Yummy
March 31, 2018 at 2:39 amHi Fran! What is pouring cream? I haven’t tried my Dutch Oven pan in the oven yet but this might be the recipe to do it! Looks like a wonderful chicken dish!
Fran Flint
March 31, 2018 at 12:02 pmLynn, thanks so much for your comment! ‘Pouring cream’ is a term used in Australia- refers to cream with 35% fat content. It is thin enough to pour but not watery, like ‘half and half’ cream. So if you’re in the U.S., I would buy some ‘whipping cream’ (not too thick) to use for this recipe.
David
March 31, 2018 at 11:42 pmI think the addition she made really make this a much better dish. I saved it in my recipe box – I’m always looking for good chicken recipes!
Fran Flint
April 21, 2018 at 9:12 pmThanks David. Donna Hay’s recipe only used Honey Mustard, but after I added the Dijon Mustard, the dish had a bit more ‘punch.’ Anyway, I hope you can try this dish one day!
Marcellina
April 10, 2018 at 4:55 pmOh, I love Donna Hay! Her magazine is so well photographed and it inspires me no end! I must have missed this recipe. I love your addition of Dijon mustard. What is honey mustard? I don’t think I’ve seen that in the supermarket?
Fran Flint
April 21, 2018 at 9:19 pmHi Marcellina- Honey mustard is a mixture of honey and mustard- it’s readily available in Australian supermarkets. The sweet taste of honey pairs nicely with ‘tartness’ of the mustard.
Makos (@thehungrybites)
April 13, 2018 at 2:01 amThese trussed tomatoes sure look nice, and the chicken seems lovely! Going on the to-do list! 🙂
Raymund
April 16, 2018 at 5:16 amVery nice and tasty dish! I love the honey mustard combination.
Jean | DelightfulRepast.com
April 21, 2018 at 12:08 pmFran, I like your embellishments to the dish very much. And I like the fact that you mention “trussed tomatoes,” something I’ve never heard of. So I looked it up and, as I expected, they are what are called in the US “tomatoes on the vine.” (I know I know – I really know how to have fun!)