Honey Mustard Chicken show #178
Honey mustard chicken & potatoes
INGREDIENTS
chicken thighs bone-in, skin-on or off
Salt
pepper
Olive oil
2 tablespoons garlic powder or a clove minced
2 tablespoon olive oil
1 onion
Peperica
1/4 cup honey
2 tablespoons smooth Dijon mustard
2 tablespoons water
1 pound potatoes quartered
1 orange, lemon, or lime
(OPTIONAL)
1-2 sprigs rosemary
8 ounces (250 g) green beans halved
INSTRUCTIONS
Soak your potatoes in saltwater for a 1/2 hour
Preheat oven to 400°F (200°C). Generously season chicken thighs with salt, pepper, and garlic powder.
Heat olive oil in a large, oven-proof non-stick pan (or a well-seasoned cast-iron skillet) over medium-high heat. Sear chicken thighs for 3 minutes on each side, until the skin becomes golden and crisp. Leave 2 tablespoons of chicken juices in the pan for added flavor, and drain any excess.
Fry the garlic in the same pan around the chicken for 1 minute until fragrant. Add the honey, both mustards, and water to the pan, mixing well, and combine all around the chicken.
Add in the potatoes; mix them through the sauce. Season with salt and pepper, to your tastes. Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no longer pink in the middle. at least 165 degrees.
This is my diabetic diet meal. This show is not designed to cure or prevent diabetes. You should consult your own dietician or doctors about what is best for you.
OPTIONAL: Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce), and return to the oven to bake for a further 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle, and the potatoes are fork-tender.
vegetable options
We added mixed vegetable to complete the meal, but you can add:
green beans
Asparagus
Brussels sprouts
Broccoli
Click below to watch the video
https://youtu.be/0Nsvte5ay6g
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