Honey Mustard Chicken & Potato Bake
Recipe: #31561
March 03, 2019
Categories: Chicken, Potatoes One-Pot Meal, Oven Bake, No Eggs, Heavy Cream, Bone-in Pieces, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.