honey and mustard glazed chicken
serves 6
ready in:1 hour 25 minutes
ingredients
2 tbsp The Co-operative Truly Irresistible Mexican orange blossom honey
1 tbsp The Co-operative Truly Irresistible wholegrain mustard
2 tbsp chopped fresh thyme or 1tsp dried
4 garlic cloves, chopped
1 tbsp The Co-operative olive oil
4 tbsp dry white wine
1/2 lemon cut into 8 chunks
6 The Co-operative Elmwood chicken leg quarters, skinned
TO SERVE:
200g pack extra fine beans
150g pack sugar snap peas
250g pack The Co-operative Truly Irresistible cherry tomatoes, halved
3 tbsp chopped fresh flat-leaf parsley
1 tbsp The Co-operative extra virgin olive oil
2 tsp The Co-operative balsamic vinegar |
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method
Preheat the oven to gas mark 5/190°C/fan 170°C. Combine the honey, mustard, thyme, garlic, oil and wine. Season to taste. Slash the chicken and pour the honey mixture over. Squeeze the lemon over the chicken and add the chunks to the mix.
Allow to stand for 15 minutes, or longer if you have time. Tip into a large roasting dish. Roast for 1 hour, turning occasionally, until cooked through.
Meanwhile, steam the beans for 5 minutes, add the sugar snaps and steam for a further 2 minutes. Cool under cold water and drain. Combine with the tomatoes and parsley. Season to taste and spoon into a serving dish. Drizzle with the oil and vinegar, and serve along with the hot chicken.
nutritional values (approx. per serving)
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calories |
fat |
sat fat |
sugars |
salt |
|
312 |
10.4g |
2.3g |
9.4g |
0.6g |
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