Honey Mustard Chicken

I don’t know about you but I remember my mum cooking Honey Mustard Chicken during the early 1990’s and it has always been a favorite of mine. The following recipe has been cooked many times in my humble tired pan and it never fails to satisfy me.

I love it, hopefully you might be inclined to give it a go and I’m sure you’ll agree that it’s a whole lot better than the ‘Continental I feel like chicken tonight’ version.

Ingredients: the following will serve 4 

Chicken- 6 small- medium thighs.

1 tbsp honey

1 tbsp whole grain mustard

Half a large brown onion- diced

1 large clove garlic- crushed

knob of butter

200ml single cream

300ml sour cream

Potatoes for mashing

extra butter for mashed tatties

Splash of milk

Salt and Pepper to season


Heat a large pan, pop in the knob of butter and once melted in goes the diced onion. Cook until soft and slightly browned.

Chop up the chicken thighs into bite size pieces and throw them into the pan with the onions, season with a little salt and pepper.  Once the chicken is browned, put the garlic in and cook all together for a couple of minutes.

Turn down the heat, add  the single cream and mix, add the mustard and honey, stir. Now finally add the sour cream and leave to simmer gently for 15mins .

While the sauce and chicken are simmering in harmony, pop your potatoes into boiling water. Make sure the potatoes are chopped into small pieces as this will ensure they cook quickly and evenly.

Taste the sauce now and it’s up to you, you might like a bit more honey or a bit more mustard, but be careful and only add a little extra before tasting as it’s easy to go too far in the wrong direction.

Hopefully your potatoes are fluffy and ready for mashing. Add some butter and a splash or milk, mash til your heart’s content, season.

Now you can plate up your mash and spoon a heap of lovely, creamy chicken on top. You could always serve with some green beans as well, if you like, sometimes I do this just to make me feel less guilty about the creamy sauce and mash, but you could always argue that the plate needs some colour too 😉

Try it and let me know what you think?



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