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.
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.
Recipe from The New Zealand Gluten-Free Cookbook Jimmy Boswell 1012
Published by Penguin New Zealand http://www.jimmyboswell.com
Photography by Sean Shadbolt http://www.foodphotography.co.nz