Creamy Honey Mustard Chicken

Makes 4 servings
Prep time: 10 mins
Cooking time: 40 mins

Wholesome and hearty, these juicy chicken thighs are sure to impress your guests on the weekend - or treat your whānau during the midweek! Serve with a side of green beans and be sure to soak up that sauce with slabs of fresh bread.

Tips & Tricks
  • Add a few cloves of crushed garlic to the pan at the same time as the honey & mustard for an extra kick of flavour.

Ingredients

  • 4 medium Pams Agria Potatoes, peeled
  • 1 packet Pams Free Range Chicken Thighs
  • 2 Tbsp Pams Wholegrain Mustard
  • 2 Tbsp Pams Creamed Clover Honey
  • 1 handful fresh thyme
  • 350ml Pams Cream

Method

  1. Cut the potatoes into large chunks and place into a pot to par-boil for 5-7 minutes, or until starting to become tender.
  2. Meanwhile, season the chicken and sear in a hot pan until browned on both sides. Remove the chicken from the pan and set aside.
  3. Add the mustard, honey and thyme to the same pan and cook for 2 minutes on medium heat. Whisk through the cream, season well with salt & pepper and remove from the heat.
  4. Place the par-boiled potatoes in a large baking dish and add the chicken thighs on top. Pour over the cream sauce and bake at 180 °C for 20 minutes, or until bubbling and golden on top.

Ingredients

  • 4 medium Pams Agria Potatoes, peeled
  • 1 packet Pams Free Range Chicken Thighs
  • 2 Tbsp Pams Wholegrain Mustard
  • 2 Tbsp Pams Creamed Clover Honey
  • 1 handful fresh thyme
  • 350ml Pams Cream