Honey Mustard Chicken Casserole

Learn how to make a tasty Honey Mustard Chicken Casserole.

Ingredients Pork curry

  • 600g chicken thigh fillets, sliced into 2cm portions
  • 2 cloves garlic crushed
  • 1 tsp dried tarragon leaves
  • 1 tsp fresh thyme leaves
  • 1 tbsp honey
  • 1 tbsp wholegrain mustard
  • 1/2 cup plain flour
  • 6 red potatoes, quartered
  • 1 brown onion, halved, sliced
  • 350g orange sweet potato, peeled, cut into 3cm pieces
  • 1 red capsicum, thickly sliced
  • 100g green beans, cut into 3cm lengths
  • 250ml thickened cream
  • 2 tbsp olive oil

Method Pork curry

  1. Partially boil potatoes in a saucepan.
  2. Dust chicken in plain flour.
  3. Heat half the oil in a casserole dish over high heat. Cook chicken in batches, browning both sides. Transfer to plate.
  4. Pre heat oven to 160C.
  5. Heat remaining oil in casserole dish. Add onion and garlic, cook until softened. Add potatoes and capsicum, cook stirring for a minute.
  6. Return chicken to casserole dish with stock, mustard, honey, and tarragon. Stir to combine. Place in oven with lid on and cook for 35 minutes.
  7. Remove lid, stir in cream and beans for and cook for a further 5 minutes until slightly thickened and cooked through. Sprinkle with fresh thyme leaves to serve.

Prep time: 20 minutes
Cook time: 50 minutes
Serves: 4

Melissa Frohloff
Appetite 4 The Wild

Click HERE for more great recipes!!

About Melissa Frohloff

Melissa is Bush 'n Beach Fishing magazine's celebrity chef. She is happy to share all her tasty recipes.

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