Honey mustard chicken tray bake
This honey mustard chicken dish is packed full of flavour and so simple to make. Cook the chicken and make the sauce in one pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Whisk
- Baking sheet
- Aluminum foil
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Wooden spoon
- Measuring spoon
Ingredients
- 2 tbsp olive oil
- 8 chicken thigh cutlets (1.6kg), skin on
- 1 medium onion (150g), sliced thinly
- 3 cloves garlic, chopped finely
- ¼ cup (60ml) apple cider
- 1 cup (250ml) chicken stock
- 1 tbsp wholegrain mustard
- 2 tbsp honey
- 2 small rosemary sprigs
- 200g (6½oz) crème fraîche or sour cream
- 1 tbsp apple cider vinegar
- BUTTERED CARROTS
- 2 bunches baby (Dutch) carrots (800g)
- 50g (1½oz) butter, melted
- ½ clove garlic, chopped finely
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