Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(93 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

This cheap and simple chicken one-pot makes for a fuss-free dinner

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
695
protein
53g
carbs
29g
fat
42g
saturates
14g
fibre
3g
sugar
9g
salt
0.97g
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Ingredients

  • 4 tbsp crème fraîche
  • 2 tbsp grainy mustard
  • 2 garlic cloves, crushed
  • 150ml chicken stock
  • 8 skin-on chicken drumsticks and thighs
  • 500g baby potatoes
  • 200g green beans
  • 2 tbsp clear honey
  • ½ small bunch tarragon, roughly chopped

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Method

  1. Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
  2. Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Recipe from Good Food magazine, March 2011

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Comments

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pewter's picture
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Did not give this meal the simple attention it required and yet it was still fabulous.Used baby leeks and sweetcorn as veg.Must use the tarragon - does not need salt.Next time it will be 5 out of 5 !

pewter's picture
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I know that I did not give this meal the small amount of attention it required.Still gorgeous.Used whole baby leeks & sweetcorn as veg.Didn't even need to add salt.So cheap as well with the drumsticks.Not sure how anyone could leave the tarragon out though ! Next time it will be 5 out of 5.

hollywoozle's picture
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So yummy and simple! I would advise making extra sauce for added yum factor. Cooked my green beans with the rest, as in the recipe, and was more than happy with the result.

kbg's picture
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I put the green beans in as the recipe said and they cooked perfectly (i forgot to cook them seperatly) really enjoyed this meal however think i will increase the sauce quantity as there wasnt much to serve. Will definatly make this again.

janelovestastyfood's picture
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The sauce for this was so delicious I'm going to adapt it for my pork chops tonight. As others have said, green beans frazzled so would cook seperately. Also my potatoes were underdone, not sure why as regularly cook potatoes in this way so may not be a fault of the recipe.

catbail's picture
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Forgot to say - the beans don't work! Second time I missed them out and just served broccoli on the side.

catbail's picture
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What an easy meal. We all loved it, the second time I doubled up on the sauce ingredients as we all wanted more, it's so delicious. A regular from now on.
On another note, as mentioned by someone else on another recipe, please would you get one of your IT bods to rearrange the comments, so that the most recent appear first? Some go back to 2008, and ingredients/methods do change very quickly, so the latest comments are the most useful.
Anyway, love your site and have had loads of good recipes from it.

toryan's picture
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This worked really well, except I found the potatoes were still hard - next time I will par boil the potatoes first. Added some big chunks of red onion too.

jenniemaria's picture
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Delicious... Took on board the comments regarding shriveled veg, so substituted green beans for asparagus on one occasion and red onion on another. Both worked great. Really quick and easy to prepare and the whole family enjoy.

kel113's picture

Could you serve this dish with spinach

robrabbit33's picture

The flavours of the sauce are excellent. As others have suggested, part cook your choice of veg and add half way through the baking. This dish can be kept simple as a mid-week supper or refined for a dinner for friends (substitute chicken breasts, marinade over-night, serve with separate veg). Its the sauce that does it.

katejo's picture
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I have made this one twice now. I also found that the beans shrivelled and dried so, on the second occasion, I replaced them with thickly cut courgettes which turned out much better. It was easy to scale down for just 1-2 people. i reduced the amount of chicken and potatoes but kept the sauce quantities almost the same.
The combination of creme fraiche, garlic and honey makes the sauce delicious. I used a low fat creme fraiche this time but it was just as good.

Frantic Flapjack's picture
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Very easy to put together and the sauce was lovely. I cooked the green beans separately after taking account of the above comments about them drying up. Very popular with my teenage son.

elsvuijsters's picture
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made this last night for dinner, it was good! Again,I did not use the green beans either but 10 min. before the dish was done I did ad a good handful of frozen peas! It made a very nice and easy midweek-meal,will cook it again for sure!

krieken's picture
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Very easy very tasty. Even got the thumbs up from my 11 year old who really 'hates' green beens. He even took an other serving !!!
Used dried tarragon also worked well.

bosleyp's picture

Update on last comment
I did full quantities for the 2 of us, so there was half left. We put it in a casserole in the fridge with chicken on top of the sauce, beans etc and then had it as another meal.
Let dish warm to room temperature and then cook for 15 mins at 180 C FAN , then cover and cook for another 25 mins. For last section, we cooked some Yorkshire puds to add to few potatoes left.
Flavours of sauce had matured and were even nicer.

bosleyp's picture

I read all the reviews and we tried this a couple of nights ago. I can confirm that the beans shrivel (yes, guess who forgot the advice?? ;-0).
Maybe I will try adding part-way through next time (or just go for asparagus as we DO love that).
Didn't have any grainy mustard, so we just used dijon and the flavour was still very nice.

carroll34's picture
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Quick and easy mid-week meal, ready and in the oven in 10 minutes. Delicious, succulent chicken with a lovely sauce. I have also tried it swapping the beans for Asparagus and it was even nicer. Might also try next time alternative potatoes so that juices are soaked up a bit.

lyraverde's picture
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Loved this recipe, sauce was beautiful. Only problem I had was that the potatoes weren't quite cooked after 50 mins. I could only find standard new potatoes so I think I either needed to cut them smaller or par boil them first. Used frozen green beans straight into the dish instead of fresh and this worked really well.

annie2817's picture

Both Darren and I thought this dish was amazing, so good we had it the next night aswell!! I replaced a little of the stock with some white wine and included the tarragon with the sauce to add depth to the flavour. Will be a favourite for sure!!

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