Honey, Mustard and Creme Fraiche Baked Chicken

Serves 4     

Prepare and cook within one hour

Ingredients:

4 tbs crème fraiche (full fat)

3 tbsp grainy mustard

2 garlic cloves, crushed

Glass white wine or ¼ pt chicken stock

8 skin-on chicken drumsticks and thighs

Plain flour and seasoning

500g/l1b 20z baby potatoes

2 tbs clear honey

small bunch tarragon roughly chopped

(or use oregano and thyme)

Onion, finely chopped

3 x Apples, peeled and sliced

Olive Oil

Butter

Parsley to garnish

AND THIS IS WHAT YOU DO…

1.   Heat over to 200c/180c fan/Gas 6. 

2.   Mix together crème fraiche, mustard, garlic, honey, chopped herbs, wine (or stock) with some seasoning. Put to one side.

3.   Dust chicken pieces in seasoned flour and brown in mixture of olive oil and butter. 

4.   Add the apples and onion to the chicken and soften. 

5.   Meanwhile, par boil potatoes for about 6-8 minutes, drain and tuck into a dish together with the chicken pieces. 

6.   Now pour over the crème fraiche mixture and cook for about 30 minutes or until tender and cooked through. (If using half fat crème fraiche, then this has to be added when serving, but cooking chicken and veg with the remaining ingredients).

7.   Scatter herbs over dish and serve with green beans or asparagus.