Succulent chicken is pan-fried and coated in a dreamy honey mustard sauce loaded with mushrooms. It is sided with garlic & parsley baguette rounds and green leaves for some freshness and crunch. No time to waste, let’s get this dinner show started!
Honey Mustard Chicken & Garlic Bread
Honey Mustard Chicken & Garlic Bread
with mushrooms & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Button Mushrooms
- Chicken
- Cornflour
- Free-range Chicken Quarter
- Free-range Chicken Quarters
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Sourdough Baguette
- Sourdough Baguettes
- Sweet Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
CHICKEN: CHECK!
Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.
PREP STEP
While the chicken is frying, rinse the parsley and the green leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the cornflour in a small bowl with 1 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.
BUTTERY BAGUETTE
Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.
HONEY + MUSTARD + MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 3-4 minutes until starting to brown, shifting occasionally. Pour in 80ml of boiling water, the cornflour mix, the fresh cream, and the sweet mustard. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed green leaves with a drizzle of oil and seasoning.
CHICKEN A LA HONEY MUSTARD!
Plate up the chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed green leaves. Sprinkle over the remaining parsley and dive in!
Free-range Chicken Quarter - 1
Fresh Parsley - 4g
Green Leaves - 20g
Button Mushrooms - 125g
Garlic Clove - 1
Cornflour - 5ml
Sourdough Baguette - 1
Fresh Cream - 50ml
Sweet Mustard - 35ml
CHICKEN: CHECK!
Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.
PREP STEP
While the chicken is frying, rinse the parsley and the green leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the cornflour in a small bowl with 2 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.
BUTTERY BAGUETTE
Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.
HONEY + MUSTARD + MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 3-4 minutes until starting to brown, shifting occasionally. Pour in 160ml of boiling water, the cornflour mix, the fresh cream, and the sweet mustard. Mix until fully combined. Leave to simmer for 2-3 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed green leaves with a drizzle of oil and seasoning.
CHICKEN A LA HONEY MUSTARD!
Plate up the chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed green leaves. Sprinkle over the remaining parsley and dive in!
Free-range Chicken Quarters - 2
Fresh Parsley - 8g
Green Leaves - 40g
Button Mushrooms - 250g
Garlic Cloves - 2
Cornflour - 10ml
Sourdough Baguette - 1
Fresh Cream - 100ml
Sweet Mustard - 70ml
CHICKEN: CHECK!
Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.
PREP STEP
While the chicken is frying, rinse the parsley and the green leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the cornflour in a small bowl with 3 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.
BUTTERY BAGUETTE
Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.
HONEY + MUSTARD + MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 4-5 minutes until starting to brown, shifting occasionally. Pour in 220ml of boiling water, the cornflour mix, the fresh cream, and the sweet mustard. Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed green leaves with a drizzle of oil and seasoning.
CHICKEN A LA HONEY MUSTARD!
Plate up the chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed green leaves. Sprinkle over the remaining parsley and dive in!
Free-range Chicken Quarter - 3
Fresh Parsley - 12g
Green Leaves - 60g
Button Mushrooms - 375g
Garlic Cloves - 3
Cornflour - 15ml
Sourdough Baguettes - 2
Fresh Cream - 150ml
Sweet Mustard - 105ml
CHICKEN: CHECK!
Preheat the oven to 200°C. Boil the kettle. Place a pan, with a lid, over a medium heat with a drizzle of oil. Pat the chicken pieces dry with paper towel. When the pan is hot, fry the chicken skin-side down for 3-5 minutes until crispy and golden. Flip, pop on the lid, and fry for 3-5 minutes or until cooked through. Remove from the pan on completion.
PREP STEP
While the chicken is frying, rinse the parsley and the green leaves. Roughly chop the rinsed parsley. Quarter the mushrooms and peel and grate the garlic. Place the cornflour in a small bowl with 4 tbsp of boiling water and mix until a runny paste. In a small bowl, combine the grated garlic (to taste), a knob of butter, and ½ the chopped parsley.
BUTTERY BAGUETTE
Place the baguette rounds on a roasting tray and butter the exposed side with the garlic butter. Place in the hot oven and bake for 3-4 minutes until warmed through and browned.
HONEY + MUSTARD + MUSHROOMS
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the quartered mushrooms and fry for 4-5 minutes until starting to brown, shifting occasionally. Pour in 300ml of boiling water, the cornflour mix, the fresh cream, and the sweet mustard. Mix until fully combined. Leave to simmer for 3-4 minutes until slightly reduced and thickened. Add a splash of water if it reduces too quickly. Season to taste. Dress the rinsed green leaves with a drizzle of oil and seasoning.
CHICKEN A LA HONEY MUSTARD!
Plate up the chicken and pour over the mustard & mushroom sauce. Side with the garlic baguette rounds and the dressed green leaves. Sprinkle over the remaining parsley and dive in!
Free-range Chicken Quarters - 4
Fresh Parsley - 15g
Green Leaves - 80g
Button Mushrooms - 500g
Garlic Cloves - 4
Cornflour - 20ml
Sourdough Baguettes - 2
Fresh Cream - 200ml
Sweet Mustard - 140ml
Woolies Products in this dish
