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Honey Mustard Chicken

Honey Mustard Chicken

with Buttery Veggies and Mash

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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. Dolloping creamy butter over gives them such a smooth, melt in the mouth flavour - you’ll never want to cook your veggies any other way!

Allergens:MustardMilk

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 Time30 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)

Red Potato

1 bunch(es)

Flat Leaf Parsley

4 unit(s)

Chicken Thigh

1 tbsp

Spiced Honey Mustard

(ContainsMustard)

½ unit(s)

Chicken Stock Pot

90 milliliter(s)

Milk

(ContainsMilk)

30 grams

Netherend Butter Salted

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat30.0 g
of which saturates13.0 g
Carbohydrate47 g
of which sugars15.0 g
Protein16 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Pot
Baking Tray
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200 degrees and put a large pot of water on to boil with a pinch of salt. Remove the root and top leafy part from the leek and chop into 2cm thick circles. Remove the top of the carrot then peel. Slice it in half lengthways, then cut into strips about 1cm wide. Chop widthways into 1cm cubes. Cut the radishes in half. Chop the potato into 2cm chunks (no need to peel!). Roughly chop the parsley.

2

Put the chicken in a bowl with the honey mustard, a drizzle of oil, a pinch of salt and a grind of black pepper. Mix together so your chicken gets a nice coating.

3

Add your potato to the boiling water and cook for 15-20 mins. Tip:The potato is cooked when you can easily slip a knife through. Once cooked, drain and pop it back in the pot with the lid on.

4

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

5

Put your now empty frying pan back on medium heat with a drizzle of oil and add your leek, carrot and radishes. Cook for 5 mins until golden, then add the chicken stock pot and water (amount specified in the ingredient list). Stir well to dissolve your stock pot, then cover loosely with foil (see picture 5 on how to position the foil - you want the steam to be able to escape so the water reduces slightly).

6

Reduce the heat to low and leave your veggies to bubble away for 15 mins until soft and the water has reduced by three-quarters.

7

Add half the milk and half the butter to your potato along with half your parsley, a pinch of salt and a grind of black pepper. Mash until smooth, then add more milk depending on what consistency you like your mash. Pop a lid on and leave to the side.

8

Once your veggies are cooked, add your remaining butter to the pan and stir together to melt (and make them rich and buttery!).

9

Serve your chicken with your buttery veggies and mash on the side. Sprinkle over your remaining parsley and enjoy!