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Ingredients
| 4 tbsp tbsp | Wholegrain Mustard Wholegrain Mustard | ||
| Salt Salt | |||
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 1 | Baguettes Baguette | ||
| 3 tbsp tbsp | Honey Honey | ||
| 1 packet packet | Rocket Rocket | ||
| 4 | Chicken Drumsticks Chicken Drumstick | ||
| 2 tbsp tbsp | Chicken Stock Chicken Stock | ||
| 3 tbsp tbsp | Dijon Mustard Dijon Mustard | ||
| 4 | Chicken Thighs Chicken Thigh | ||
| 4 sprigs sprig | Rosemary Rosemary |
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Create new shopping listHoney Mustard Chicken
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Method
1 Preheat the with salt and pepper. Using your fingers or a brush, work the mustard rub onto both sides of oven to 200˚C/180˚C fan/gas mark 6.
2 To make the mustard rub, combine the wholegrain mustard and one tablespoon of the olive oil in a small bowl. Season the chicken pieces.
3 In a large bowl, whisk together the ingredients for the sauce.
4 Heat the remaining tablespoon of olive oil in a large pan over a medium-high heat. Add the chicken, skin-side down, and sear for 2-3 minutes per side until golden brown.
5 Transfer the chicken pieces to a shallow casserole dish, skin-side up. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.
6 Bake for 25-30 minutes or until the juices run clear when the meat is pierced with a knife.Remove the casserole dish from the oven and use a spoon to skim off any excess fat that has rendered during the cooking.
7 Serve the chicken pieces with a green salad and some crusty baguette for mopping up the sauce.
