Honey, mustard & crème fraîche baked chicken

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• Pewtersfood

  27 April 2011

  Pewtersfood commented on this recipe

  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 !

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• chi3

  27 April 2011

  chi3 rated and commented on this recipe

  

  sauce is amazing! potatoes cooked unevenly and took longer than the chicken. would recommend cooking potatoes for 20mins first in oven, then adding chicken and honey on top.

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• Fauna76

  16 May 2011

  Fauna76 rated and commented on this recipe

  

  Really quick, easy, cheap and tasty.

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• laggy

  20 May 2011

  laggy rated and commented on this recipe

  

  I used chicken thigh fillets without bones which worked really well. Also used Jersey Royals which were lovely. No problem with the beans just need to make sure they are covered with the sauce so they don't dry out.

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• alicjagoldyn

  07 June 2011

  alicjagoldyn rated and commented on this recipe

  

  This is amazing, full of flavours and so delicious. My partner loved it too!

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• killdec

  18 June 2011

  killdec rated and commented on this recipe

  

  Thanks for the recipe, I made it this evening, the honey mustard sauce was absolutely wonderful, and it was very easy. I replaced the beans with frozen peas and used boneless chicken breasts, and added some small mushrooms, but unfortunately 45 minutes was not enough time. The potatoes had to go back on for another 10-20 minutes as the larger ones were far from fully cooked, and they didn't look much larger than the potatoes in your picture. Unless you have tiny new potatoes or cut them small, I suggest cooking it for 60 minutes, turning the heat down to gas mark 4 for the last 15 minutes. Finally, one other tip- it's best if you keep the potatoes and chicken moist with sauce when cooking, I.e turn them often, this stops them burning.

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• skatkat92

  23 June 2011

  skatkat92 rated and commented on this recipe

  

  Best thing about this recipe is that its cheap and delicious- my house mate said 'I want to drink the sauce'

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• ukcmf

  10 July 2011

  ukcmf rated and commented on this recipe

  

  Quick, tasty and no hassle. I followed the advice and cooked the beans seperatley with some broccoli. I added a chopped pepper to replace the beans and added dried tarragon & oregano to the sauce mix and it was wonderful. I used a medium joined chicken and so cooked it for a little longer than recomended (1 hr) and I turned the potatos half way through. I'll be making this again and again.

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• Spot the dog

  16 July 2011

  Spot the dog rated and commented on this recipe

  

  The first time I cooked this meal was perfect. The second time was not! I used new potatoes and cut them in half to make them smaller but they were not cooked and I had to cook an extra 30 mins at least. Very disappointing after the first attempt. I will definately par boil in future. I used frozen green beans which were not shrivelled even after an extra 30 mins. I have cooked several meals since then - so not oven at fault!

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• becky

  16 July 2011

  becky rated and commented on this recipe

  

  Great and simple recipe....tasted really good and the whole family loved it

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• blurvert

  31 July 2011

  blurvert rated and commented on this recipe

  

  Easy and tasty - I couldn't resist tweaking it and made a more concentrated stock and splashed in 50ml of white wine. I steamed the french beans separately, seems a shame to lose all the vibrant green from a long stint in the oven. Also had lots of plum tomatoes left over so sprinkled them on top of the chicken, and tucked in a few lemon wedges with the chicken :)

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• Toffee Princess

  07 August 2011

  Toffee Princess commented on this recipe

  This is the quickest, easiest and tastiest chicken dish I've made in ages. It's now a regular on the menu in my house. My whole family absolutely love it and now I've got my friends making it too :)

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• Toffee Princess

  07 August 2011

  Toffee Princess rated and commented on this recipe

  

  Oops forgot to rate it in my last post.

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• liznfil

  14 August 2011

  liznfil rated and commented on this recipe

  

  HI, Made this many times and a firm favourite. First time I too got dried out beans and under cooked spuds. Now I double the amount of stock in the sauce. Put beans in oven dish first and the chicken on top of them to stop them drying, they stay nice and green and it's still an all in one bake, no other pans to wash. If you can't get baby spuds, cut them in half and arrange them around the edges of the dish where they get more heat. Everything else as per recipe. Then in my oven cook for an hour, uncovered Loved the asparagus idea, I'll try that next time.

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• Debra Willison

  18 August 2011

  Debra Willison commented on this recipe

  This recipe is so quick and easy, throw it together and go and read your book for 45 mins, and it tastes delicious. I added green beans, baby sweet corn, and small florets of broccoli to it, instead of potatoes to accompany the chicken dish curried chick pea recipe (from the Feb2011 Good Food Mag). Lip smacking good

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• Debra Willison

  18 August 2011

  Debra Willison rated and commented on this recipe

  

  forgot to rate the recipe making this dish as I type.

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• Roxann

  23 August 2011

  Roxann rated and commented on this recipe

  

  Made this for my flatmates tonight to RAVE reviews. The chicken took longer to cook then stated - closer to an hour! I added the beans for just the last 15 mins. Absolutely delicious and will definitely make it again!!

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• lalybaba

  01 September 2011

  lalybaba rated and commented on this recipe

  

  I'm going to make this for the third or fourth time today. Really easy and very tasty "friends for dinner after work" meal. Stick it in the oven and sit down and enjoy a pre-dinner drink with the guests. Like others I prefer the beans boiled seperatly and added just at the end. I have a few mushrooms that need used so I'm going to try throwing them in when I add the stock too.

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• purdy

  02 September 2011

  purdy rated and commented on this recipe

  

  left out the beans (steamed seperately) but added carrots and par boiled pots. Used chicken breast but added 30 mins from end. Sauce was tasty but chicken was dry and really we thought the whole thing was uninspiring - have definitely had better chicken dishes - don't think we'll bother again but if we do will try thighs as perhaps they will be more succulent.

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• JKShaw

  19 September 2011

  JKShaw rated this recipe

  

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 mins

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

PER SERVING

695 kcalories, protein 53.0g, carbohydrate 29.0g, fat 42.0 g, saturated fat 14.0g, fibre 3.0g, sugar 9.0g, salt 0.97 g

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