Honey-Mustard Chicken and Potatoes Is a Dinner Winner
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Food photography is an art. Sometimes I’m scrolling through Instagram or looking at blogs and a photo will jump out and make me say, “Whoa! I have got to eat that.” That just happened when I passed this recipe for honey-mustard chicken and potatoes, a dish with an ordinary-sounding name and an extraordinary-looking finished product, with golden-brown chicken thighs coated in an appealing caramel-colored sauce flecked all over with whole mustard grains. If you eat with your eyes, you’re going to want to check this one out.
I’m not usually a huge fan of honey mustard. I like my mustard spicy, not sweet, and I tend to associate honey mustard a bit too closely with uninspired wraps from the to-go case at the office cafeteria. But this dish looked so good I had to take a second look, and now I might be a honey-mustard covert.
You start by searing seasoned chicken thighs in an oven-proof nonstick pan or a good cast iron skillet until they’re crisp and golden-brown. Then use the juices in the pan to fry garlic around the chicken for a sweet-salty pan sauce made with honey and both whole-grain and smooth Dijon mustard. Using both types of mustard is a great idea, because you get the kick of the smooth Dijon, and the great look of whole-grain mustard in the same dish.
Mix up the sauce around the chicken, and then you just add baby red potatoes and stir them in to make sure they’re covered in the sauce, and the whole dish goes into the oven to bake until the chicken is cooked through and the potatoes are tender.
If you like, you can also add green beans, Brussels sprouts, or broccoli to the pan for the last 15 minutes, and then you’ll have a complete meal of chicken, potatoes, and green vegetables in a sweet-salty pan sauce with garlic and mustard in one pan.
Get the recipe: Honey Mustard Chicken and Potatoes from Cafe Delites