Honey Mustard Chicken and Potatoes
4-5 chicken thighs bone in, skin on or off
Salt and pepper to season
1-1/2 tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup honey
3 tablespoons wholegrain mustard
2 tablespoons smooth Dijon mustard
2 tablespoons water
1 pound (500 g) baby red potatoes quartered
8 ounces (250 g) green beans halved (OPTIONAL)
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 each side, until the skin becomes golden and crisp. Remove the chicken to a dish. Leave chicken juices in the pan for added flavor.
Fry garlic, honey, both mustards, and water to the pan, mixing well for a minute.
Add the seared chicken again making sure the juices cover the thighs. Add the potatoes; mix them through the sauce. Allow the honey mustard sauce to simmer for two minutes.Then transfer the pan to the hot oven and bake for 30 minutes.
Remove from the oven after 30 minutes; add in the green beans (mixing them through the sauce).
Return to the oven to bake for another 15 minutes, or until the chicken is completely cooked through and no longer pink in the middle to a temp of 165F.
Check to make sure the potatoes are fork tender.
WINE PAIRING: ROMBAUER MERLOT