Honey, mustard & crème fraîche baked chicken

I tend to agree with Maffs, although tonight is not the first time I've been disappointed with a supposedly easy all-in-one oven bake recipe where the sauce was too dry before the potatoes were cooked. I'll cook it on top of the stove another time, using the same sauce ingredients which are very tasty and parboiling the potatoes first.

Really nice recipe. For those that are struggling I used Charlotte potatoes cut in half lengthways so they cook in half the time, also put the gas down to 4 and left the dish in longer. To serve remove meat and veg and if the sauce is to thin for you just mix in a couple of teaspoons of cornflour and bring to the boil, it's not rocket science lol.

Warning: These are the worst recipe instructions we've come across on BBC Good Food. The ingredients might be fine - the method description is a joke. Veg remains uncooked/burnt and sauce remains watery. Careful reading shows that reviewers who seem to love this recipe are themselves NOT following the instructions: They brown the chicken first, they parboil the potatoes, they leave out the beans, they add starch to the sauce. Need I say more?! My husband ended up eating the chicken with toast and I ended up fishing out other edible bits and pieces.

natalieflondon 20th Feb, 2017 This was a winner for a quick chicken dinner. 8 chicken thighs, panfried til brown, doubled the sauce, didn't add beans, roasted some new potatoes separately with garlic and fennel seeds, steamed some spring greens. Everyone cleared their plates. Next time will serve with rice to soak up all that sauce and may add a little cornflour into the stock mix to thicken it. Otherwise, perfection!

I have been making this recipe for several years now, and everyone loves it. I never add the beans, they shrivel up, so if you are going to then do it nearer the end. I don't always add potatoes either, because we love the dish with proper roast potatoes. But if I do add the pots, then I par boil them first. Everything else I keep to the recipe, the fresh tarragon really makes it.

I par boiled the potatoes first then let my 8 year old make this with my supervision. Easy dinner that the whole family loved. I used all thighs

Loved this recipe, will be definitely cooking again!!

Tasty, easy recipe. I browned the chicken before baking. My sauce was a little runny but nonetheless it was yummy!

Luscious. I used skinless chicken breasts and cut them in half. Parboiled my pots for 5 mins. Doubled the sauce ( the best bit). Used low fat creme fraiche. Used only 1tbsp of honey for 2 v large chicken breasts. Reduced overall oven time to 45 mins. Fab. Plate lickingly good!