Honey-Mustard Chicken

In a medium bowl, combine the honey, wholegrain mustard, 2/3 of the white wine vinegar, a drizzle of olive oil, 1/3 of the garlic and a pinch of salt and pepper. Add the free-range chicken thigh and toss to coat in the marinade.

Add enough olive oil to coat the base of a large frying pan at a medium-high heat. Add the potato and toss to coat in the oil. Cook, covered with a lid, for 10-12 minutes. After 5 minutes, remove the lid and add the rosemary. Stir to coat and continue to cook until tender. Season with a generous pinch of salt and pepper. TIP: Don't be tempted to peek! Lifting the lid will stop the potato from cooking through.

While the potato is cooking, heat a medium frying pan over a medium-high heat. Add the marinated chicken thigh and cook for 2 minutes on each side, brushing with the remaining marinade, until golden and sticky. Once the chicken is nicely golden, transfer to the oven tray lined with baking paper and pour over any remaining honey-mustard marinade. Place in the oven for 8-10 minutes, or until the chicken has cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, heat the butter and a dash of olive oil in the same medium frying pan over a medium-high heat. TIP: The olive oil stops the butter from burning! Add the remaining garlic, silverbeet and zucchini and cook for 2-3 minutes, or until softened. Add the remaining white wine vinegar and cook for a further 1 minute. Season to taste with a pinch of salt and pepper.