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Honey Mustard Chicken

With Tarragon Lentils
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
621 kcal
Protein
: 
58.2g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 bunch(es)

Tarragon

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Honey

100 grams

Shredded Savoy Cabbage

1 unit(s)

Garlic Clove

4 unit(s)

British Chicken Thighs

1 pot(s)

Dijon Mustard

1 unit(s)

Carrot

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

1 unit(s)

Red Onion

Not included in your delivery

50 milliliter(s)

Water for the Lentils

Energy (kJ)2597 kJ
Energy (kcal)621 kcal
Fat27.4 g
of which saturates7.8 g
Carbohydrate41.2 g
of which sugars14.1 g
Dietary Fibre10.4 g
Protein58.2 g
Salt3.5 g
Potassium73.8 mg
Calcium16.1 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200° C. Heat a splash of oil in a large frying pan on a medium high heat. When hot add the chicken and fry until golden, 3-4 minutes each side. Once Golden pop them on a tin foil lined baking tray and squeeze over the honey and half the mustard. Spread over the thigh and bake on the top shelf of your oven for 15-minutes. Set aside the pan. IMPORTANT: Wash your hands and equipment after handling raw meat.

2

Meanwhile, Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).  Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Trim the carrot, then quarter lengthways no need to peel. Chop widthways into small pieces. Drain the lentils in a sieve and rinse in your sink.

3

Return the pan to a medium heat. Add a splash of oil if it's too dry. Add the carrot, onion and tarragon. Season with a pinch of salt and cook gently until soft, about 8 mins, stirring occasionally. Add the garlic and cook for a further 1 minute.

4

When the veggies have softened add the savoy cabbage, the remaining mustard, the red wine stock pot and water (see ingredients for amount). Bring to the boil, stir to dissolve and turn down to a simmer. Cook until the cabbage has softened, 4-6 minutes.

5

Add the lentils into the sauce, stir well and cook until piping hot. Add a splash of water if you need to. Season with salt and pepper to taste.

6

Spoon the lentils onto your plates and top with the honey mustard roast chicken. Enjoy!

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