Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Chicken and seasoning
- 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- 1 tsp sea salt
- ½ tsp cracked black pepper
Honey mustard sauce
- 47 g wholegrain mustard
- 3 tbsp honey
- 2 tbsp soy sauce
- 250 ml chicken stock
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 5 g cornflour
- 2 tbsp cold water
Steamed greens
- 400 g broccolini or green beans, trimmed
- 2 tbsp water
- 1 tbsp olive oil
- 1 clove garlic, minced
- sea salt
- pepper
Method
Prepare and cook the chicken
Pat the chicken thighs dry with paper towel. Season both sides generously with salt and pepper.
Place thighs skin-side down in a large cold frying pan (28–30 cm). Set the pan over medium heat and cook undisturbed for 5 minutes to render the fat and begin crisping the skin.
Increase heat to medium-high and cook for a further 6–8 minutes, until the skin is deeply golden and the fat is bubbling. Turn thighs over using tongs.
Cook on the other side for 3–4 minutes to colour the underside. Transfer to a plate.
Make the sauce
Pour off all but 1 tbsp of fat from the pan. Add minced garlic and cook over medium heat for 30 seconds, stirring, until fragrant.
In a small bowl, whisk together mustard, honey, soy sauce, stock, and thyme. Pour into the pan and stir to lift any browned bits from the base.
Return chicken thighs to the pan, skin-side up, nestling them into the sauce. Bring to a simmer, then reduce heat to medium-low and cook, uncovered, for 12–15 minutes, until the thighs are cooked through (internal temperature 75°C) and the sauce has reduced by about one-third.
Finish the sauce and steam greens
In a small cup, mix cornflour with cold water until smooth. While the chicken rests in the pan, pour the cornflour slurry into the sauce, stirring constantly over medium heat for 1–2 minutes until slightly thickened and glossy. Taste and adjust seasoning.
Place broccolini or green beans in the pan around the chicken, along with the 2 tbsp water. Scatter over minced garlic and drizzle with olive oil. Cover the pan with foil and steam for 5–6 minutes until tender-crisp.
Divide chicken, greens, and sauce among four plates. Serve immediately.
