Honey Mustard Chicken with Sweet Potatoes and Cauliflower

5

(2)

• 

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

This recipe is simple to prepare, and results in a tender and tasty chicken with built-in side dishes.

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Ingredients (12)

Chicken

• 6 pieces of chicken (any part you like)

• 2 tablespoons Bartenura Olive Oil

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  Bartenura Olive Oil

• 1 tablespoon thyme, fresh or dry

• salt, to taste

• dash of pepper

Honey Mustard Sauce

• 1 cup Baron Herzog Chenin Blanc or other dry white wine

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  Baron Herzog Chenin Blanc

• 3 tablespoons Gefen Honey

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  Gefen Pure Honey

• 3 tablespoons mustard, preferably Haddar Dijon

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  Haddar Dijon Mustard

• 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 level tablespoon dried rosemary

Vegetables

• 1/2 package (9 ounces/300 grams) cauliflower

• 3 long, thin sweet potatoes, peeled and quartered

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Start Cooking

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.