Honey Mustard Chicken & Chive Mash
with Sauteed Leek & Carrot
Pair classic ingredients and easy cooking techniques with a few flavourful tweaks - like chives in mashed potatoes and wholegrain mustard plus honey on tender chicken - and your weeknight dinner just got a whole lot more exciting!
Green beans were not up to our quality standards this week, so we have replaced them with snow peas. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
2 unit
potatoes
1 unit
leek
2 unit
eschalots
1 bunch
thyme
1 unit
carrot
1 bag
snow peas
1 bunch
chives
1 tub
wholegrain mustard
1 packet
chicken thigh
Not included in your delivery
olive oil
2 tsp
honey
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Finely chop the garlic (or use a garlic press). Peel the potato and cut into 2cm chunks. Thinly slice the leek and eschalot. Pick the thyme leaves. Thinly slice the carrot (unpeeled) into half-moons. Trim the snow peas. Finely chop the chives.
In a medium bowl, combine the wholegrain mustard, honey and 1/2 the garlic. Drizzle with olive oil, season with salt and pepper and mix well. Add the chicken thigh and toss to coat. Set aside.
Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk and salt to the saucepan with the potato. Mash with a potato masher or fork until smooth. Stir though the chives (save some for garnish!). Cover with a lid to keep warm.
While the potatoes are cooking, heat a medium frying pan over a medium heat. Add the chicken thigh and cook for 2 minutes on each side, or until browned. Transfer the chicken to an oven tray lined with baking paper and spoon over any remaining marinade from the bowl and frying pan. Bake for 8-12 minutes, or until cooked through. TIP: Chicken cook times will vary depending on the size of the fillet
While the chicken is baking, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the leek, eschalot and thyme and cook for 3-4 minutes, or until softened. Add the carrot and snow peas with a dash of water and cook for a further 5-6 minutes, or until tender. Add the remaining garlic and cook for 1 minute, or until fragrant. Season to taste with salt and pepper.
Slice the honey mustard chicken. Divide the chicken between plates and spoon over juices from the oven tray. Divide the mashed potato and sauteed veggies between plates and garnish with the reserved chives.