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Honey Mustard chicken

Lalush by Iris
Jun 20, 2020
Published On

Quick, easy and so delicious.

Iris about photo.jpeg
 Iris’s Tip 
 Ingredients 

6 chicken leg quarters/boneless and skinless thighs/chicken breast

5 medium potatoes

1 cauliflower, cut to florets (You may choose to only use potatoes, or only cauliflower, or substitute any other favorite vegetable, or no vegetables at all, and serve the honey mustard chicken with rice!)

5 tablespoons of olive oil

6 garlic cloves,, crushed

3-5 tablespoons Dijon mustard

1/2 cup of honey

1 cup of water

Season to taste with: salt, white pepper, black pepper, a tablespoon of chicken soup seasoning mix, garlic powder, turmeric, sweet paprika, a teaspoon of paprika in oil, and 2 tablespoons of oil and red pepper flakes

 Directions 

  1. Peel the potatoes, and cut into 4. Place in a pot, cover with water, and cook for 10 minutes. When done, strain.

  2. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celcius.

  3. Place a pan over medium heat.  Add olive oil and the chicken; season with salt, black pepper, and garlic powder. Sauté for 3 minutes on each side; transfer to a bowl/mold.

  4. To the frying pan, add a little more olive oil, crushed garlic, mustard, honey,  and water; mix.

  5. Add he rest of the seasoning, then the chicken, and cover the pot; cook for 5 minutes on each side.

  6. At this point, you can add the potatoes and the cauliflower; cook in the saucepan over medium-low heat for an hour and a half. (From time to time, lift the lid and check the chicken.)

  7. Or place the chicken in the middle of a baking pan lined with parchment paper. Add the potatoes and cauliflower florets. Spoon the remaining sauce over the chicken and vegetables.

  8. Cover the pan with foil and bake for an hour and 15 minutes. Remove the foil, and bake for 15 more minutes; serve.

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