Honey Mustard Chicken Potato Bake
Honey Mustard Chicken Potato Bake
This mouth-watering honey mustard chicken and potato bake is the perfect weekend warmer to share with friends and family. A favourite in my house and quick and easy to make! Recipe from Donna Hay
Here’s how to make it:
INGREDIENTS
- 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
- 4 CHICKEN MARYLANDS (1KG)
- SEA SALT AND CRACKED BLACK PEPPER
- 250G STREAKY BACON, THINLY SLICED
- 600G CHAT (BABY) POTATOES, HALVED
- 1 CUP (250ML) POURING CREAM
- ⅓ CUP HONEY MUSTARD DRESSING
- ⅓ CUP WATER
- 6 SPRIGS THYME
METHOD
- Preheat oven to 200°C (400°F). Heat the oil in a large flameproof, ovenproof frying pan over high heat. Sprinkle the chicken with salt and pepper and cook for 4 minutes each side or until golden. Remove from the pan and set aside.
- Add the bacon and potato to the pan and cook for 6 minutes or until golden. Add the cream, honey mustard dressing and water and return the chicken to the pan. Bring to a simmer and cover with a lid.
- Cook in the oven for 10 minutes. Remove the lid, add the thyme and cook for a further 10 minutes or until chicken is golden and potato is cooked through. Serve.
Serves 4.
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