Creamy Honey Mustard Chicken
with Herby Mash & Steamed Veggies
Dinner tonight proves, once and for all, why honey and mustard is a winning combo. Just add cream and a little chicken stock, and you get a sauce that's so sublime you'll be scraping up every last bit.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
carrot
1 bag
snow peas
1 clove
garlic
1 bunch
chives
1 packet
chicken thigh
1 packet
light cooking cream
(Contains Milk;)
1 tub
wholegrain mustard
½ cube
chicken stock
Not included in your delivery
olive oil
30 g
butter
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
2 tsp
honey
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Cut the carrot (unpeeled) into thin half-moons. Trim the snow peas. Finely chop the garlic. Finely chop the chives.
Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 7 minutes. Add the snow peas to the carrot and continue cooking until the veggies are tender and the potato can be easily pierced with a knife, 3 minutes.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the chicken thigh with salt and pepper on both sides, then add to the hot pan. Cook, turning occasionally, until golden and cooked through, 10-14 minutes. Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside.
Transfer the carrot and snow peas to a medium bowl, drizzle with a little olive oil and season with salt and pepper. Set aside. Drain the potato and return to the saucepan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the chives (reserve some for garnish!).
Wipe out the excess oil from the frying pan and return to a low heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the light cooking cream, wholegrain mustard, honey and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Stir until well combined, then return the chicken (plus any resting juices) to the pan and turn to coat in the sauce. Simmer until thickened, 2 minutes. Season to taste.
Slice the chicken. Divide the herby mash between plates and top with the chicken and steamed veggies. Spoon over the honey mustard sauce and garnish with the reserved chives.
