Honey, mustard & crème fraîche baked chicken

Honey, mustard & crème fraîche baked chicken

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(85 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

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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nicolettabjones's picture
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Forgot to rate the recipe!

nicolettabjones's picture
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Try with frozen peas, it is delicious!

smurfhead's picture
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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
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Lovely and very easy

07977253060's picture

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

sjeffery25's picture
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Fantastic. If only I knew what to do with all the leftover sauce....

jane_phillips's picture
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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
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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.

petesfanny's picture
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Very quick and easy to prepare. Used chicken breasts and added for last 30 mins as suggested. Will defo do again.

evey73's picture
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Forgot to rate it !

evey73's picture
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Lovely meal, will defo make again, simple to knock together and really tasty, as above, would cook beans seperately and add in only for last few minutes

katewade24's picture
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Delicious sauce, but as dj66 said beans were quite shrivelled and not cooked all the way through so would probably cook separately next time. Very quick and easy and would definitely make again.

djm6066's picture
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Can highly recommend this.....was very easy to prepare, and tasted delicious. The green beans turned out rather shrivelled, so I think I'll cook them separately next time......I prefer mine crunchy.

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