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 or 400g Pams Free Range Chicken Thighs
2 Tbsp Pams Wholegrain Mustard
2 Tbsp Pams Creamed Clover Honey
1 handful fresh thyme
350ml Pams Cream

Method

Cut the potatoes into large chunks and place into a pot to par-boil for 5-7 minutes, or until starting to become tender.
Meanwhile, season the chicken and sear in a hot pan until browned on both sides. Remove the chicken from the pan and set aside.
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.
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.