Honey Mustard Chicken with Sweet Potatoes and Cauliflower

5

(2)

• 

• Cooking and Prep: 1.5 h
• Serves: 6
• No Allergens

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Honey Mustard Chicken

1. Heat oil in a wide pot over medium heat. Add chicken pieces, seasoned with salt, pepper, and thyme.

2. Fry on all sides until nice and brown, about 15 minutes.

3. In a small bowl, combine the wine, honey, mustard, garlic, and rosemary. Pour over the chicken. Bring to a boil. Lower heat and cook, covered, over very low heat for half an hour.

4. Uncover pot and arrange the cauliflower and sweet potatoes around the chicken. Use a spoon to baste vegetables with the sauce. Cover pot again and cook over low heat for an additional half hour.