Honey-mustard chicken and apples
Serves: 2
Prep time: 10 mins Total time: 
Recipe photograph by Hannah Rose Hughes
Honey-mustard chicken and apples
Chicken and apple might sound like an odd pairing, but when they’re braised together, the sweet fruit soaks up the rich gravy. It’s perfect comfort food for a crisp, cold evening
Serves: 2
Prep time: 10 mins Total time: 
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Nutritional information (per serving)
Calories
361Kcal
Fat
14gr
Saturates
4gr
Carbs
17gr
Sugars
24gr
Fibre
9gr
Protein
37gr
Salt
2.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 4 skinless chicken thigh fillets (320g)
- 1 tbsp olive oil
- 2 echalion shallots, quartered
- 1 crisp apple, peeled, cored and cut into slim wedges
- 1 rosemary sprig, leaves picked and roughly chopped
- 1 tbsp wholegrain mustard
- 1 tbsp clear honey
- 200ml chicken stock* (made using 1⁄2 stock cube)
- 1 tsp lemon juice
To serve
- 1 x 400g pack potato, carrot and swede mash
- mixed green veg
Step by step
- Season the chicken thighs well. Heat half of the oil in a sauté pan over a medium heat. Add the chicken thighs and brown for 3-4 minutes on each side until just cooked through. Transfer to a plate.
- Add the rest of the oil to the pan plus the shallots and apple wedges and sauté for 5 minutes until softened and golden. Add the rosemary and cook for a further minute.
- Combine the mustard and honey and then add this mixture to the pan with the stock, stirring until combined. Bring to the boil, reduce the heat and then return the chicken to the pan. Simmer for a few minutes, ensuring the thighs are completely cooked through. Stir in the lemon juice and season to taste.
-
Meanwhile, heat the mash to pack instructions and steam the green veg until tender. Serve with the chicken and apples, drizzled with the juices from the pan.
*Use gluten-free stock, if required.
