creamy mustard baked chicken thighs.

Creamy mustard baked chicken

serves 4 · ready in 40 min

Tender chicken thighs and baby potatoes baked in a creamy garlic, mustard and thyme sauce. Easy enough for a weeknight, comforting enough for the whole family.

Ingredients

• 700 g baby potatoes
• 6 Tegel Free Range Fresh Chicken Skinless Thighs
• 2–3 tbsp plain flour
• 2 garlic cloves, crushed
• 3 tbsp grainy mustard
• 1 tbsp fresh thyme leaves, plus extra to serve
• 1 cup cream
• 1/2 cup stock

Method

1. Preheat the oven to 180°C.
2. Place the potatoes in a pot and cover with cold, salted water. Bring to the boil and cook for about 5 minutes until just tender. Drain and transfer to an oven-proof dish.
3. Dust the chicken thighs lightly with flour. Heat a dash of oil in a frying pan and cook the chicken for 2 to 3 minutes per side, until lightly browned. Place the chicken on top of the potatoes.
4. Add the garlic to the frying pan and gently sauté until fragrant, then add the mustard and thyme. Add the cream and stock and bring to a simmer. Pour the cream mix over the chicken and potatoes.
5. Bake for about 25 minutes until bubbling and golden. Garnish with extra thyme leaves and serve straight away.

Recipe from tegel.co.nz