Hope you are all good! How bloody quick are these weeks flying in? I wish time would slow down a bit. Anyone found the formula for squeezing extra hours into the day yet? I’m honestly grudging the hours I spend sleeping, feeling I could be doing something more productive!
“Sometimes I feel that life is passing me by, not slowly either, but with ropes of steam and spark-spattered wheels and a hoarse roar of power or terror. It’s passing, yet I’m the one who’s doing all the moving.” Martin Amis, Money
(Note – I haven’t read this book yet, but it’s on my To Be Read list after a quote like that!)
But that’s enough about me…
Last week, I spoke about the Honey Mustard Chicken recipe I made. Here it is, in all it’s splendour. It’s an excellent midweek meal, and one I have made twice already (in the space of about a month). I got it from the BBC Good Food Website (see the original recipe here).
The thing I like most about this recipe (apart from the taste), is that I can bung everything into one dish and get on with other things. The first time I tried it, I used parsnips, as per the recipe, and cooked it on the hob, in my big soup pot. This time, however, I used carrots (there were no parsnips), and made it as a casserole.
I only had 2 chicken breasts on this occasion (which was fine, as I was only cooking for two), but kept all the other ingredient measures the same. I now have a lovely tub of honey mustard carrots in the freezer, which I will serve with the Steak & Ale Pie I intend to make tomorrow (and will post about next week!)
Heres is what I did:
2 chicken breasts
3 carrots, cut into even sized sticks
2 onions, diced
300ml vegetable stock (I used a veg Oxo cube)
2 tbsp wholegrain mustard
2 tbsp clear honey
1 tsp dried rosemary
First, I preheated the oven to 180 degrees.
In my casserole dish, I placed the carrots, onions and chicken. I seasoned well with salt and pepper, and sprinkled over my rosemary.
In a jug, I mixed together the stock, mustard and honey. The picture goes for your eyes, doesn’t it?
I poured the liquid into my casserole dish and gave everything a good stir. It’s now ready for the oven; I let it bubble away for 1 ½ hours 🙂
I served this with some potato & swede mash and a helping of marrowfat peas. Delish.
Oh… remember when I said “that’s enough about me”? I lied. I just want to thank everyone who wished me luck on my Philosophy exam. I passed! 😀 Now, when I drunkenly ponder the meaning of life, I can pretend to have substance behind my words. 😉
Have a lovely week everyone x