Last week I had the absolute pleasure of Jessica Diner, my truly fabulous friend in absolutely every way, joining me in the kitchen to re-live some of our cooking escapades of years gone by.
Jess first joined me in the kitchen before Building Feasts was even a thing. We had our own little Friday morning cooking club together where I shared my tips and tricks for how to build a meal. So when she came to join me for a little fun in front of the camera, my latest one pot Winner Winner Chicken Dinner for family and friends which I knew she would love just seemed like our perfect recipe together.
We laughed, we jhoozed, we ate, we traded beauty and cooking tips and celebrated the magic of friendship and gatherings around the table. Watch our video here.
For a little effortless chic family style dining in Jess’s honour, here’s the recipe for One Pot Honey Mustard Chicken & Potatoes for you to make and share with those you love. xx
One Pot Honey Mustard Chicken & Potatoes
4
servings10
minutes1
hour15
minutesIngredients
- For the Chicken
8 chicken thighs (or 1 whole spatchcocked chicken)
1 tsp malden salt
1 tbsp dijon mustard
1 tbsp wholegrain mustard
1 tbsp honey
1/2 tbsp white wine vinegar
1 tbsp olive oil
- For the Potatoes, Fennel & Carrots Underneath:
3 banana shallots or 2 medium onions
1 head garlic
500g new potatoes
2 carrots
2 heads fennel
2 bay leaves
a few thyme & tarragon sprigs
A good drizzle of olive oil & a big pinch of salt
250ml white wine or vermouth
Directions
- Preheat oven to 200C.
- In a bowl, combine both mustards, the honey, vinegar and olive oil in a bowl. Drop in the thighs and fully schemer them in the marinade. Allow to sit until the chicken comes to room temp (about an hour).
- Meanwhile, cut the onions in half through the root and then into 2cm wedges, keeping the root in tact if possible.
- Place the onion wedges in the bottom of a heavy cast iron pan or roasting tin.
- Cut the garlic head in half through the centre and add it to the onions.
- Halve (or quarter) the new potatoes, peel & halve the carrots lengthways and cut into pieces and halve the fennels, slicing each half into wedges. Add all the veg to the onions and throw in the bay leaves, thyme and tarragon sprigs.
- Season with 1 tbsp olive oil and a good pinch of salt. Tuck in the chicken thighs on top so that everything is nestled in happily together. Pour the wine or vermouth around the chicken an pop it in the oven when you are ready.
- Roast for 50-60 minutes, basting and moving the vegaround a little after 30 minutes.
- Remove the chicken thighs from the pan and place on a board covered in foil to rest for 20 minutes (they will keep warm). Meanwhile, place theveg back into the oven to brown and crisp up.
- When you are ready to serve, add the thighs and any juices back in to the roasting tin, nestled into the veg.
- Squeeze over a little lemon and some chopped parsley if you are feeling fancy.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
