A One-Pot Wonder-ful Chicken dinner that almost cooks itself!
Do you ever have those nights when you really just don’t feel like cooking? Now don’t get me wrong; I love cooking, I love eating, but there are just some days when inspiration and appetite are far away, and if left to my own devices, I would easily settle down with a nice cup of tea and a piece of Vegemite toast. But young men in the house means that is not going to happen. They are always hungry! No matter what they have already eaten that day, they can easily front up to another meal, with dessert thanks, and probably a couple of biscuits and a glass of milk to follow. Do girls eat like this?? Guess I’ll never know.
This week we celebrated Australia Day. Well, a little less than celebrated in our house, as I had Ted recovering from man flu, and Mr L succumbing, so we were looking for a nice relaxing sort of day, rather than the early morning trip to the beach we had planned. Lunch time saw us sitting at the Methyr Bowls Club having a drink and watching life on the river. Wonderful!
Not a bad view for an overcast day. Lovely breezes, nice glass of wine – ah – maybe this IS how Australia Day is meant to be celebrated! Couldn’t leave the view, so stayed on for lunch, but you know what that means. Second glass of wine, sleepy afternoon , and really not feeling hungry. So I had to think of a dinner that would almost cook itself AND tempt my appetite. Honey Mustard Chicken. This dinner is a winner! Mix it all together, pop into oven, and it is just about done. I’ll admit that honey and mustard are a favourite flavour combination, and when I make this dish I often remember a boyfriend I had at University whose signature dish was Honey Mustard Chicken, and wished that I had of kept the recipe because I’m sure there was a special secret ingredient in there. Well, that is ancient history, and this version of Honey Mustard has some ingredients that you wouldn’t first think of either. What I really love about this recipe is that you can change the flavour so much with the herbs you add to it. I first found this recipe on Pinterest and the first time I used it, followed the recipe to the letter, but found that it was actually too saucy so adapted to suit our family.
Preheat the oven to 180°c. Pop the honey, Dijon and seeded mustards, fresh ginger, soy sauce and chopped tarragon together in the dish that you will be baking the chicken in. Keep in mind that if you don’t have fresh tarragon, you can substitute rosemary or thyme – keep to the hardier woodier herbs with these stronger flavours. I love the subtle aniseed flavour that tarragon brings, and it is super easy to grow in a pot or herb garden (and I will confess sometimes I let mine go to seed because the yellow flowers are so pretty and look lovely in a vase in the kitchen).
During the cooking time, turn the chicken once to make sure it will cook evenly and you also get some lovely crispy edge pieces. After 45 minutes, check that the juices of the chicken are running clear, and you are ready to serve.
This is a dish that really should be served with a generous portion of creamy mash or at least some rice to soak up all that saucy goodness, but it was almost like a night off cooking for me, so we ate it with roasted potatoes and steamed veg. I know, hard life right?
- 1 kg chicken thighs, boneless and skinless, trimmed of fat
- 3 tbs honey
- 1 tbs Dijon mustard
- 1 tbs seeded mustard
- 1 tsp soy sauce
- 1 tbs grated fresh ginger
- 2 tbs tarragon, roughly chopped
- salt and pepper
- Preheat oven to 180°C.
- Mix honey, mustards, soy sauce, ginger and tarragon in a large baking dish.
- Add chicken fillets and turn to coat thoroughly.
- Pop the baking dish into the oven, uncovered, for 45 minutes, turning the chicken once during cooking time.
- After 45 minutes, check that the chicken is cooked (the juices of the chicken will run clear when stabbed with a skewer)
- Serve with creamy mashed potatoes or rice, and some crusty bread for all that lovely sauce