Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(102 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4
This cheap and simple chicken one-pot makes for a fuss-free dinner

Nutrition and extra info

Nutrition: per serving

  • kcal695
  • fat42g
  • saturates14g
  • carbs29g
  • sugars9g
  • fibre3g
  • protein53g
  • salt0.97g
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Ingredients

  • 4 tbsp crème fraîche
  • 2 tbsp grainy mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 2 garlic clove, crushed
  • 150ml chicken stock
  • 8 skin-on chicken drumsticks and thighs
  • 500g baby potatoes

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 200g green beans
  • 2 tbsp clear honey
  • ½ small bunch tarragon, roughly chopped

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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

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Comments (105)

Frantic Flapjack's picture
5

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
4

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
5

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
4

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
4

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!!

lucyrumens's picture

I think this is going to become a family favourite because it's so easy, you just shove it in the oven for 40 mins. Next time I think I'll add more veggies, maybe unpeeled baby carrots. Tinned potatoes were a fine, cheaper, quicker alternative to 'the real thing'.

katvic's picture
4

very quick and easy to make

rbarkhuysen's picture
5

So so good! We've made it twice now and its delicious, definitely a new family favourite!

lyndsb1's picture
5

Amazing. Simple to make. I also used chicken breasts. Will definately try Smurfhead's suggestion of marinating overnight. I can't wait to try again and bonus the other half loves it !

nicolettabjones's picture
5

Forgot to rate the recipe!

nicolettabjones's picture
5

Try with frozen peas, it is delicious!

smurfhead's picture
5

Liked this alot! Used chicken breasts (seared to keep moist) as i dont like bones too much and it was delightful. Have had again since. Would recommend more tarragon and to marinade the chicken breasts overnight in the marinade to tenderise the chicken.

potteramy100's picture
5

Lovely and very easy

07977253060's picture

This looks good, I think I will experiment with this too.

sjeffery25's picture
5

Fantastic. If only I knew what to do with all the leftover sauce....

jane_phillips's picture
5

My family said this was the 'best ever dinner Mum'. Although I didn't have the green beans, I added peppers instead, it went down a storm and will be a regular on the family menus from now on.

schadylady's picture
2

I mixed some mixed fresh herbs in with the creme fraiche/mustard/stock mixture and omitted the tarragon. We also skinned the chicken, omitted the green beans but added some small shallots. We also used left-over cooked roast potatoes and carrots. I covered the baking dish with foil for most of the cooking time. The main thing we found was that the chicken took a lot longer to cook than the recipe suggests. We cooked for 50 minutes with the foil on the dish, then another 15 minutes uncovered at 180C. We used chicken thighs on the bone. It was delicious and will cook again, with the above changes. We served with steamed beans and broccoli.

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