Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

  • 1
  • 2
  • 3
  • 4
  • 5
(104 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 tbsp crème fraîche
  • 2 tbsp grainy mustard
    Mustard

    Mustard

    muss-tard

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

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

    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

    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

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
michelle_30's picture
michelle_30
17th May, 2015
5.05
Quick, easy, cheap and tasty meal. I forgot to put the tarragon on but i dont think it tasted like it was missing something. Made double the sauce as suggested, it was really very delicious so well worth a try
queenbubblemummy
3rd Apr, 2015
5.05
Absolutely delicious. I used frozen sugar snap peas, and par boiled the potatoes first. A real winner!
Aimee_E
4th Mar, 2015
5.05
An absolute favourite in our house. Freeze dried tarragon works just as well and I also add leeks. Double the stock/crème fraiche & mustard as you will definitely be wanting more sauce to soak up with some crusty bread!!
Shaun Edmonds's picture
Shaun Edmonds
5th Mar, 2016
5.05
Absolutely right, I took your recommendation on board, made the extra sauce, added some lemon juice and olive oil, served it with some of those part baked petit pain and we devoured the lot!!!
lisaliddle
17th Feb, 2015
5.05
Wow really lovely meal! Had this last night and following other reviewers advice doubled the sauce, put potatoes in oven first to start them off and added beans about half way in and tucked them into the sauce. In all took about an hour with extra potato time. Didn't have any tarragon dried or fresh but meal didn't suffer, will definitely do again. As others have said was very easy - oh also added some tomatos as they needed using up. 5 stars.
curryhead
12th Feb, 2015
5.05
Great dish, wish i had followed advice earlier, potatoes hard, other than that great, did extra veg as me and the wife are big veg eaters, definatly make again, so simple, i liked the amount of honey in receipe.
abii
12th Dec, 2014
Stumbled across this gem when I had exactly this amount of stock and creme fraiche to use up (thanks Good Food website), and despite messing up the timings I can tell this is going to become a regular in our family. We only had chicken breasts so I browned them first, added the beans halfway through as suggested but cooked the potatoes for longer since mine were too big. Almost as easy as doing fish and chips from the freezer :)
janjan87
28th Jan, 2014
Just had this for our dinner, it tasted amazing wow! I par boiled my baby new potatoes for 10 mins, then roasted them on their own in the oven for 15 mins. I kept the sauce mix the same, just doubled it for more sauce. Put the chicken in the middle of the roasting tray and potatoes round the end. Kept baisting the chicken with the sauce and turning the potatoes every so often. Ended up cooking the dish for about an hour and a half. The baisting kept the chicken lovely and moist and the potatoes were perfectly soft. I steamed the beans and some baby carrots separately. All in all a very enjoyable meal. With the amounts given, we both ate and had a meal left over for the next day :o)
valor2010
8th Jan, 2014
Great basic recipe ie the stock, honey (agree with everyone else, you only need half the amount given in the recipe), mustard and creme fraiche make a lovely sauce but after that I would say make it to suit yourself! I simmered it for about an hour on top of the oven and used onion, celery and courgette because that is what I had. Served it with mash rather than putting potatoes in it and it was delicious!
gillh007
27th Dec, 2013
5 Stars! Not sure this rating button works. Anyhow, this is totally amazing. I followed advice, only one spoon of honey, and for me gave the right sweetness. Beans added halfway through. Serve with crusty bread....job done. Will do again. Great for entertaining, looks and smells fab.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.