Honey Mustard Chicken
Sweet raw honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results, I use fresh herbs.
Recipe from The New Zealand Gluten-Free Cookbook by Jimmy Boswell 2012, published by Penguin New Zealand. Photography by Sean Shadbolt.
- 2 tbsp olive oil
- ¼ cup gluten-free flour
- ¼ tsp salt
- ¼ tsp black pepper
- 4 chicken breasts or 6 chicken thighs, bone-in or boneless or 6 drumsticks
- ½ cup raw honey
- ½ cup gluten-free Dijon mustard
- 2 tbsp chopped fresh tarragon
Preheat oven to 175 ºC.
Heat oil in a large sauté pan over medium–high heat. Mix flour with salt and pepper. Coat chicken pieces with seasoned flour, shaking off excess. Brown chicken on all sides. Transfer to a baking dish.
Mix together honey, mustard and tarragon. Pour sauce over chicken and bake for 30 minutes. Midway through the cooking, turn and baste the chicken pieces once.