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Honey Mustard Chicken

Honey Mustard Chicken

with Braised Veggies and Mash

Family
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Most people eat radishes raw, but cooking transforms this little root into a sweeter, more delicate veggie. In this recipe we poach the veggies to make them tender and tasty - you'll never want to cook your veggies any other way!

For further information on Flora, please visit: https://www.flora.com/products/flora-original/

Allergens:Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Leek

1 unit(s)

Carrot

1 pack(s)

Radish

1 pack(s)

Potato

1 bunch(es)

Flat Leaf Parsley

4 unit(s)

Chicken Thigh

2 pot(s)

Spiced Honey Mustard

(ContainsMustard)

1 sachet

Chicken Stock Powder

20 grams

Flora Original

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2870 kJ
Energy (kcal)686 kcal
Fat26.0 g
of which saturates6.0 g
Carbohydrate59 g
of which sugars14.0 g
Protein57 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Saucepan
Lid
Mixing Bowl
Strainer
Baking Tray
Frying Pan
Aluminum Foil
Potato Masher
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the potato. Remove the root and dark green top from the leek and slice into 2cm thick rounds. Remove the top and bottom from the carrot, peel, then quarter lengthways. Chop widthways into small pieces. Trim the radish, then cut in half. Chop the potato into 2cm chunks (no need to peel!). Roughly chop the parsley (stalks and all).

2

Put the chicken in a mixing bowl with the spiced honey mustard, a drizzle of oil and a pinch of salt and pepper. Mix together so the chicken gets a nice coating. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat! Add the potato to the pan of boiling water and cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and pop back in the pan with the lid on.

3

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the chicken and cook until browned, 2-3 mins on each side. Transfer to a lined baking tray and roast on the top shelf of your oven for 15 mins (don't wash the pan - you'll need it later). IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove from your oven and allow it to rest for a few mins.

4

In the meantime, heat a drizzle of oil in the now empty pan on medium heat. Add the leek, carrot and radish. Cook until golden, 5 mins. Stir in the stock pot and water (see ingredients for amount). Cover loosely with foil. Reduce the heat to low and simmer until the veggies are soft and the liquid has reduced by three-quarters, 15-20 mins.

5

Roughly chop the parsley (stalks and all). Add half the parsley to the drained potato along with a pinch of salt and pepper. Add the flora and mash until smooth, then pop the lid on to keep your mash warm and leave to the side.

6

When the veggies are ready, stir in a knob of butter (if you have some). Serve the honey mustard chicken with the braised veggies and mash on the side. Sprinkle over the remaining parsley. Enjoy!