Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, Sticky Honey & Mustard Chicken With Creamy Leeks & Crispy Onions. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Sticky Honey & Mustard Chicken With Creamy Leeks & Crispy Onions is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sticky Honey & Mustard Chicken With Creamy Leeks & Crispy Onions estimated approx 1 hour.
To get started with this particular recipe, we must first prepare a few components. You can cook Sticky Honey & Mustard Chicken With Creamy Leeks & Crispy Onions using 16 ingredients and 4 steps. Here is how you cook it.
Sticky comforting chicken with the heat of mustard and sweetness of honey served over creamy leeks with a garnish of crispy onions for crunch. The perfect pairing. This makes a fabulous comforting family meal.
#leeks #chickenthighs #onion #bacon #cremefraiche #creamy #family #baked #chicken #mustard #honey #wholegrainmustard #honeyandmustard
Ingredients and spices that need to be Get to make Sticky Honey & Mustard Chicken With Creamy Leeks & Crispy Onions:
- For the chicken:
- 6-8 chicken thighs, skin and bones removed,
- 1 1/2 heaped tbsp wholegrain mustard,
- 3 heaped tbsp honey,
- For the creamy leeks:
- 3 leeks, (750g), trimmed and cut into thin rounds,
- 1/2 onion, sliced, (remainder is used as garnish),
- 100 g unsmoked bacon lardons,
- 5 tbsp lighter Crème fraiché,
- 1 1/2 tsp caraway seeds,
- White pepper and salt to season,
- 350 ml boiling water with 1 chicken stock cube, dissolved,
- 1.5 tbsp vegetable oil
- For the crispy onions:
- 1/2 an onion sliced finely, dipped in water then 1tbsp cornflour
- 2 tbsp vegetable oil
Instructions to make to make Sticky Honey & Mustard Chicken With Creamy Leeks & Crispy Onions
- Preheat your oven to 180/fan (gas mark 6). Line a baking tray with foil. Lay out the chicken thighs upon the foil. In a bowl mix together the honey and wholegrain mustard. Slather half the mixture over the chicken thighs then place them on the middle shelf of the oven. Heat a small saucepan up and add in around 2 tbsp oil. Once nice and hot add the cornflour coated onions and fry until super crispy then remove and set aside upon kitchen towel. This will be used as a garnish later.
- Once the chicken has been cooking for 20 minutes, remove from the oven and baste with the remaining honey and mustard mixture. Season with salt and pepper then return to the oven for another 15-20 minutes. As the chicken finishes cooking heat up a large skillet or frying pan on a medium heat. Add 1 tbsp oil.
- Once the oil is hot add in the remaining sliced onion and bacon lardons to the large frying pan. Fry for a few minutes until the onions begin to soften and become translucent and the bacon crispy on the edges. Add the caraway seeds and fry for a minute then add the leeks. Stir everything together and after around two minutes pour in the stock. Turn the heat up until the liquid is simmering and cook until the leeks are tender and it's reduced. Season with salt & pepper. Turn the heat down a bit.
- Remove the sticky cooked chicken thighs from the oven and leave to rest for 4-5 minutes. As they rest, turn the heat for the leeks down really low and add in the crème fraiché, stir until coated and creamy. Turn off the heat. Serve up the leeks and top with the honey mustard chicken. Drizzle over any juices left on the baking tray where the chicken was resting. Garnish with the crispy onion strands. Enjoy! 🙂
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