Recipe

Herby Mustard Chicken

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Herby Mustard Chicken

Free range chicken thighs pan-fried in a mustard, rosemary and parsely baste. Served with olive oil and garlic mashed potatoes.




Ingredients to serve 2

  • . x HERBY MUSTARD CHICKEN
  • 4 x free range chicken thighs – bone in, skin on
  • 10g x fresh parsley - chop
  • 1 tsp x hot English mustard
  • 1 clove x garlic – crush, peel and chop finely
  • 5g x fresh rosemary – strip off leaves and chop
  • 1 tbsp x white wine vinegar
  • ¼ cup x good olive oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x OLIVE OIL MASH
  • 2 x potatoes – peel and dice (2cm)
  • 1 clove x garlic – crush, peel and chop finely
  • ¼ cup x good olive oil (from your pantry)
  • salt (from your pantry)

Ingredients to serve 4

  • . x HERBY MUSTARD CHICKEN
  • 8 x free range chicken thighs – bone in, skin on
  • 20g x fresh parsley - chop
  • 2 tsp x hot English mustard
  • 2 cloves x garlic – crush, peel and chop finely
  • 10g x fresh rosemary – strip off leaves and chop
  • 2 tbsp x white wine vinegar
  • ½ cup x good olive oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x OLIVE OIL MASH
  • 4 x potatoes – peel and dice (2cm)
  • 2 cloves x garlic – crush, peel and chop finely
  • ½ cup x good olive oil (from your pantry)
  • salt (from your pantry)

Method

Step 1

Prepare all the ingredients per the instructions above.

Step 2

Chicken marinade: Place the following ingredients in a bowl: fresh parsley, hot English mustard, garlic, fresh rosemary, olive oil, white wine vinegar, salt and pepper. Mix well. Add chicken and toss to coat. Set aside for 15 minutes.

Step 3

Olive oil mash: Bring a large saucepan of lightly salted water to the boil. Add the diced potatoes, and cook for about 10 minutes until tender. Drain the water away. Add the garlic, olive oil and a little salt to the saucepan and mash until smooth. Keep warm.

Step 4

Herby mustard chicken: Heat a large non-stick frying pan over medium heat. Add the chicken to the dry pan and pan fry for 6 to 8 minutes on each side (turning only once) or until cooked through and nicely browned. Spoon over the pan juices from time to time.

Step 5

To serve, divide the chicken thighs between the plates and add a serving of olive oil mash on the side.