The secret to this dish is in the classic combination of flavour rich ingredients including Dijon mustard and herbs. Accompanied by herby crushed potatoes and sauteed cabbage, it’s wholesome and warming - perfect for a cool Autumn evening.
1 bunch
parsley
1 unit
carrot
1 bunch
thyme
1 clove
garlic
1 packet
chicken thighs
400 g
potatoes
1 unit
lemon
1 tub
Dijon mustard
(ContainsSulphites)
1 bag
shredded red cabbage
Not included in your delivery
olive oil
¼ tsp
salt (for the chicken)
2 tsp
honey
1 tbs
water
1 tbs
balsamic vinegar
¼ tsp
sugar
10 g
butter
(ContainsMilk)
¼ tsp
salt (for the dressing)
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Pick the thyme leaves. Peel and crush the garlic. Pick and roughly chop the parsley leaves. Slice the carrot (unpeeled) into 0.5 cm thick batons. Place the chicken thighs on an oven tray lined with baking paper. Add the thyme, garlic, a drizzle of olive oil, salt (for the chicken) and a pinch of pepper. Toss to coat. Transfer to the oven to cook for 20-22 minutes, or until cooked through.
While the chicken is cooking, cut the potatoes (unpeeled) into 2 cm chunks. Place the potatoes in the saucepan of boiling water and cook for 15 minutes, or until tender. Drain and return to the saucepan. Gently crush with a fork, cover to keep warm and set aside.
While the potatoes are cooking, juice the lemon. In a small bowl, combine 1/2 the parsley leaves, lemon juice (1 tbs for 2 people / 2 tbs for 4 people), the Dijon mustard, honey and water (check ingredients list for amount). Add a drizzle of olive oil and the salt (for the dressing) and mix to combine. After the chicken has been cooking for 10 minutes, spoon 1/2 the sauce over the chicken and return the tray to the oven to cook for the remaining 10-12 minutes.
While the chicken finishes cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the shredded red cabbage and carrot to the pan and cook for 3-4 minutes, or until slightly softened. Add the balsamic vinegar and sugar and reduce the heat to low. Cook for a further 3-4 minutes, or until completely softened.
Heat the butter in a small microwave safe dish for 10 second bursts, or until melted. Top the potatoes with the butter and remaining parsley. Season to taste with a pinch of salt and pepper.
Divide the parsley crushed potatoes and sauteed cabbage between plates. Top with the herb and mustard chicken. Spoon the remaining sauce over the chicken.