Honey Mustard Chicken

Gillian M told me that honey never goes off, and honey found in Egyptian Mummys’ tombs is edible. She’s a medic student, so I’m sure she must be 100% correct all the time.

Whether your honey is from an Egyptian tomb or the cheapest variety at Tesco, this is tasty. As always, feel free to adapt depending on what you’ve got in your cupboards / boxes lying on the floor of your bedroom.

(serves 4)

1 tbsp olive oil

8 bone-in chicken thighs, skin removed / I actually used 400g chicken escalopes cut into pieces

2 onions, finely chopped

3 big carrots or parsnips, cut into chunks

400ml vegetable stock

2 tbsp wholegrain mustard

2 tbsp clear honey

  1. Fry the chicken and onion in oil in the bottom of a biggish pan that has a lid
  2. Add the other ingredients
  3. Bring to the boil, cover and simmer for 30 to 90 minutes (go for the longer end of the spectrum if it’s chicken on the bone)
  4. Serve with mashed potato
(via)
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