Honey mustard chicken tray bake | Women's Weekly Food
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.
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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