Honey Mustard Chicken & Potato Bake

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (399.4 g)
  • Calories 686
  • Total Fat - 48.4 g
  • Saturated Fat - 18 g
  • Cholesterol - 144.9 mg
  • Sodium - 1421.9 mg
  • Total Carbohydrate - 28 g
  • Dietary Fiber - 4.4 g
  • Sugars - 2 g
  • Protein - 34.4 g
  • Calcium - 96.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 14.5 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Heat the oil in a large flameproof, ovenproof frying pan over high heat.

Step 3

Sprinkle the chicken with salt and pepper and cook for 4 minutes each side or until golden and then remove from the pan and set aside.

Step 4

Add the bacon and potato to the pan and cook for 6 minutes or until golden and then add the cream, mustard and water and return the chicken to the pan and bring to a simmer and cover with a lid.

Step 5

Cook in the oven for 10 minutes and then remove the lid, add the thyme and cook for a further 10 minutes or until chicken is golden and potato is cooked through and then serve and enjoy.

Tips & Variations


No special items needed.

Related