700g chicken thigh fillets, cut in half then into 1cm pieces
¾ tsp cooking salt
½ tsp black pepper
3 tbsp unsalted butter
1 brown onion, sliced
2 garlic cloves, finely chopped
2 tsp fresh thyme leaves
cup (80ml) white wine (optional)
3 tbsp plain flour
1½ cup chicken stock, salt reduced
4 tbsp Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
3 tbsp thickened cream
Method
Step 1
Season the chicken pieces with salt and pepper and set aside.
Step 2
Melt the butter in large (30cm) non-stick pan or large heavy-based pot over high heat until it starts foaming.
Step 3
Cook onion for 2 minutes. Add garlic and thyme, and cook for 1 minute.
Step 4
Add the seasoned chicken and cook until changes from pink to white (about 3 minutes). Keep stirring so it doesnt become watery (see note).
Step 5
Add wine, if using, and simmer rapidly until it mostly reduces and the winey smell is gone.
Step 6
Stir in the flour and cook for 1 minute. Pour in the chicken stock while stirring (the flour stuck on the chicken will dissolve into the liquid and thicken the sauce as it continues to cook).
Step 7
Add the mustard, honey and vinegar. Bring to a simmer, stirring, and simmer on medium heat for 5 minutes until the sauce thickens to a syrupy consistency. Stir in the cream then serve over mash, rice or small pasta (risoni, small macaroni, ditalini or everybodys favourite, alphabet pasta).0
msg said
10:17 PM Apr 19, 2023
Good recipes on RecipeTin. I always make her pumpkin Soup.
I shall be in Echuca in about six weeks so I'll pick up a copy of her book from BigW then.
PS. It amuses me that the above recipe calls for 3/4 teasp salt and subsequently reduced salt chicken stock.
Santa said
08:46 AM Apr 20, 2023
Mike Harding wrote:
I shall be in Echuca in about six weeks so I'll pick up a copy of her book from BigW then.
PS. It amuses me that the above recipe calls for 3/4 teasp salt and subsequently reduced salt chicken stock.
I agree re the salt mike, as well as salt reduced stock, this recipe along with many others call for unsalted butter!!! I never bother, however I do use regular butter, as the old saying goes "butter makes it better"
Another easy and very tasty recipe from Nagi at Tineats, have included link for those who want more detail.
Yes! I've made it, excellent over rice.
https://www.smh.com.au/goodfood/recipes/winner-winner-recipetin-s-honey-mustard-chicken-makes-the-perfect-midweek-dinner-20230412-p5czrb.html
Ingredients
700g chicken thigh fillets, cut in half then into 1cm pieces
¾ tsp cooking salt
½ tsp black pepper
3 tbsp unsalted butter
1 brown onion, sliced
2 garlic cloves, finely chopped
2 tsp fresh thyme leaves
cup (80ml) white wine (optional)
3 tbsp plain flour
1½ cup chicken stock, salt reduced
4 tbsp Dijon mustard
3 tbsp honey
2 tbsp apple cider vinegar
3 tbsp thickened cream
Method
Step 1
Season the chicken pieces with salt and pepper and set aside.
Step 2
Melt the butter in large (30cm) non-stick pan or large heavy-based pot over high heat until it starts foaming.
Step 3
Cook onion for 2 minutes. Add garlic and thyme, and cook for 1 minute.
Step 4
Add the seasoned chicken and cook until changes from pink to white (about 3 minutes). Keep stirring so it doesnt become watery (see note).
Step 5
Add wine, if using, and simmer rapidly until it mostly reduces and the winey smell is gone.
Step 6
Stir in the flour and cook for 1 minute.
Pour in the chicken stock while stirring (the flour stuck on the chicken will dissolve into the liquid and thicken the sauce as it continues to cook).
Step 7
Add the mustard, honey and vinegar. Bring to a simmer, stirring, and simmer on medium heat for 5 minutes until the sauce thickens to a syrupy consistency. Stir in the cream then serve over mash, rice or small pasta (risoni, small macaroni, ditalini or everybodys favourite, alphabet pasta).0
Her book is pretty good too.
https://www.recipetineats.com/cookbook/
I shall be in Echuca in about six weeks so I'll pick up a copy of her book from BigW then.
PS. It amuses me that the above recipe calls for 3/4 teasp salt and subsequently reduced salt chicken stock.
I agree re the salt mike, as well as salt reduced stock, this recipe along with many others call for unsalted butter!!! I never bother, however I do use regular butter, as the old saying goes "butter makes it better"