Helllooooo 😀
Hope you are all good! How bloody quick are these weeks flying in? I wish time would slow down a bit. Anyone found the formula for squeezing extra hours into the day yet? I’m honestly grudging the hours I spend sleeping, feeling I could be doing something more productive!
“Sometimes I feel that life is passing me by, not slowly either, but with ropes of steam and spark-spattered wheels and a hoarse roar of power or terror. It’s passing, yet I’m the one who’s doing all the moving.” Martin Amis, Money
(Note – I haven’t read this book yet, but it’s on my To Be Read list after a quote like that!)
But that’s enough about me…
Last week, I spoke about the Honey Mustard Chicken recipe I made. Here it is, in all it’s splendour. It’s an excellent midweek meal, and one I have made twice already (in the space of about a month). I got it from the BBC Good Food Website (see the original recipe here).
The thing I like most about this recipe (apart from the taste), is that I can bung everything into one dish and get on with other things. The first time I tried it, I used parsnips, as per the recipe, and cooked it on the hob, in my big soup pot. This time, however, I used carrots (there were no parsnips), and made it as a casserole.
I only had 2 chicken breasts on this occasion (which was fine, as I was only cooking for two), but kept all the other ingredient measures the same. I now have a lovely tub of honey mustard carrots in the freezer, which I will serve with the Steak & Ale Pie I intend to make tomorrow (and will post about next week!)
Heres is what I did:
Ingredients:
2 chicken breasts
3 carrots, cut into even sized sticks
2 onions, diced
300ml vegetable stock (I used a veg Oxo cube)
2 tbsp wholegrain mustard
2 tbsp clear honey
1 tsp dried rosemary
First, I preheated the oven to 180 degrees.
In my casserole dish, I placed the carrots, onions and chicken. I seasoned well with salt and pepper, and sprinkled over my rosemary.
In a jug, I mixed together the stock, mustard and honey. The picture goes for your eyes, doesn’t it?
I poured the liquid into my casserole dish and gave everything a good stir. It’s now ready for the oven; I let it bubble away for 1 ½ hours 🙂
I served this with some potato & swede mash and a helping of marrowfat peas. Delish.
This is a good, hearty, cheap meal. I’m sure you could serve it with something fancy (like my Boulangère Potatoes, perhaps? 😉 Or what about couscous?) if you are out to impress.
Oh… remember when I said “that’s enough about me”? I lied. I just want to thank everyone who wished me luck on my Philosophy exam. I passed! 😀 Now, when I drunkenly ponder the meaning of life, I can pretend to have substance behind my words. 😉
Have a lovely week everyone x
Agree with you, Catherine, that life just passes by too fast. Or maybe we are just too busy….not meant to be that way 😛 But I always try to console myself that it’s good busyness 😀 Love your dish…all in a pot! The sauce must be very flavourful and tasty.
Indeed Mary, it’s better to be busy than idle (so they say anyway… I think idleness sounds excellent haha). Thank you 🙂 it is very flavoursome; I bet it would be even better in the slow cooker…
I love one pot recipes. This looks great.
Thanks Janice, I love them too 🙂
I just wish I had time to make all the recipes I read everyday. And a better memory to remember where I read them all! This is nice and simple but I’m sure the mustard makes it really tasty.
The mustard gives it a gorgeous flavour, Corina 🙂 I also wish I could make all the lovely recipes I find; my shelves are groaning with cookbooks full of recipes on my “to do” list!
I’m always on the look out for tasty, nurtrious midweek meals (is it just me or is it the hardest meal to feel inspired for??)- thank you for the inspiration!
It’s not just you, Kate, I feel the same way sometimes! It’s so hard to be inspired when you’ve had a long boring day at the office! I’m glad it inspired you 😀
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