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Honèy Mustard Chickèn and Potato Bakè


INGRÈDIÈNTS
  • 1 TABLÈSPOON ÈXTRA VIRGIN OLIVÈ OIL
  • 4 CHICKÈN MARYLANDS (1KG)
  • SÈA SALT AND CRACKÈD BLACK PÈPPÈR
  • 250G STRÈAKY BACON, THINLY SLICÈD
  • 600G CHAT (BABY) POTATOÈS, HALVÈD
  • 1 CUP (250ML) SINGLÈ (POURING) CRÈAM
  • ⅓ CUP (95G) HONÈY MUSTARD
  • 1 CUP (250ML) WATÈR
  • 6 SPRIGS THYMÈ
MÈTHOD
  1. Prèhèat ovèn to 200°C (400°F). Hèat thè oil in a largè flamèproof, ovènproof frying pan ovèr high hèat. Sprinklè thè chickèn with salt and pèppèr and cook for 4 minutès èach sidè or until goldèn. Rèmovè from thè pan and sèt asidè.
  2. Add thè bacon and potato to thè pan and cook for 6 minutès or until goldèn. Add thè crèam, mustard and watèr and rèturn thè chickèn to thè pan. Bring to a simmèr and covèr with a lid.
  3. Get full recipe and instructions: https://www.donnahay.com.au/recipes/dinner/honey-mustard-chicken-and-potato-bake


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