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Posts Tagged ‘honey mustard chicken’

Helllooooo 😀

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:

Ingredients:

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.

This is a good, hearty, cheap meal.  I’m sure you could serve it with something fancy (like my Boulangère Potatoes, perhaps? 😉 Or what about couscous?) if you are out to impress.

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

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