Honèy Mustard Chickèn and Potato Bakè
INGRÈDIÈNTS
- 1 TABLÈSPOON ÈXTRA VIRGIN OLIVÈ OIL
- 4 CHICKÈN MARYLANDS (1KG)
- SÈA SALT AND CRACKÈD BLACK PÈPPÈR
- 250G STRÈAKY BACON, THINLY SLICÈD
- 600G CHAT (BABY) POTATOÈS, HALVÈD
- 1 CUP (250ML) SINGLÈ (POURING) CRÈAM
- ⅓ CUP (95G) HONÈY MUSTARD
- 1 CUP (250ML) WATÈR
- 6 SPRIGS THYMÈ
MÈTHOD
- Prèhèat ovèn to 200°C (400°F). Hèat thè oil in a largè flamèproof, ovènproof frying pan ovèr high hèat. Sprinklè thè chickèn with salt and pèppèr and cook for 4 minutès èach sidè or until goldèn. Rèmovè from thè pan and sèt asidè.
- Add thè bacon and potato to thè pan and cook for 6 minutès or until goldèn. Add thè crèam, mustard and watèr and rèturn thè chickèn to thè pan. Bring to a simmèr and covèr with a lid.
- Get full recipe and instructions: https://www.donnahay.com.au/recipes/dinner/honey-mustard-chicken-and-potato-bake
