Honey mustard chicken is one of those quick and easy meal no-brainers. In its simplest form, it’s just honey mixed with mustard and a teeny touch of oil and salt. Pour it over the chicken, chuck it in the oven and walk away to do other, more important things. Like maybe your nails.
I wanted to jazz it up a bit, so I wrapped the chicken thighs in streaky bacon and added rosemary, loads of thyme, garlic cloves and red onions. And, because I happened to have a few of those gorgeous late, late summer purple figs in my fridge, I plonked in a few of those towards the end of cooking as well. But it’s not essential.
Serve this honey mustard chicken with a simple green salad made of cucumber ribbons and leaves with a bit of bite, like watercress and rocket. If you want a starch, baby potatoes plainly boiled in their skins do nicely. That, or a mix of brown and wild rice (Tastic makes one). Its nuttiness offsets the honey-mustard sauce beautifully.
All you need is…
4 free range chicken thighs
4 strips streaky bacon (simply leave out if you do not eat bacon)
salt and freshly ground black pepper
1 red onion, peeled and quartered
6 sprigs fresh thyme
2 sprigs fresh rosemary
3 garlic cloves, unpeeled
3 tbs wholegrain mustard (I only use Maille)
3 tbs runny honey
¼ tsp salt
1 tbs oil
½ tsp red or white wine vinegar
2 tbs water
2 purple figs, cut in half or quartered (optional)
Cover each chicken thigh with a strip of bacon and place in an ovenproof dish. Season chicken with salt and pepper. Add the onions, garlic and herbs. Mix the mustard, honey, ¼ tsp salt, oil, vinegar and water and pour over the chicken. Bake at 175 degrees Celsius until the chicken is cooked through and no longer pink in the middle (40-50 minutes). If you are using the figs, pop them in 5 minutes before the end. If the chicken is not brown and crisp enough for your liking once cooked, turn your grill on for a minute or two. This recipe serves two. To serve a family of four, simply double up.