From the Kitchen : Honey Mustard Chicken Stew

Simple yet very flavourful, this one pot wonder is something you should learn and add into your arsenal of recipes. And if you are really into as minimal cleaning as much as possible, like myself, this is must try. So without wasting any more time, here it goes!

Honey Mustard Chicken Stew. 

Ingredients A:

Half a chicken, chopped into chunks

2 onions

2 potatoes 

3 carrots

4 cloves of crushed garlic

Ingredients B: 

grainy mustard

honey

all spice

black pepper 

chicken or vegetable stock

Deglazing liquid:

white wine or vinegar solution (see below)

Steps:

If you have too much chicken, or your pot is too small, do this in batches. 

1. Brown your chicken first. Ensure that you are able to get some good colour on but do not cook them off in the pan as of yet. Add some butter when you colour the chicken to add some further richness. 

2. Once the chicken are well seared and brown, remove them and add in the rest of ingredients A until they are also coloured and fragrant. Add some white wine to deglaze the pan, so that the chicken fat that was rendered and stuck at the bottom can rise and mix with the vegetables.  I used 1 cup.

If you want to make this alco-free, you can use some diluted apple cider solution, where it is 40 mil of vinegar to 100 mil of water and half a teaspoon of sugar. 

Closing in on something real tasty

3. Add in your chicken once more once all your veggies are caramelised and the fat from the bottom is now well incorporated into the rest of the ingredients. Add in your stock soon after and include the rest of Ingredients B. 

Pro tip: I deliberately did not put any measurements for Ingredients B so that you can season it to your liking. If you like your  final stew to be a bit more pungent, add in more mustard. If you like it to be more sweet, feel free to add more honey or combine it with molasses or brown sugar. 

But if you need to have some measurements to refer to, I used 5 tablespoons of grainy mustard, 6 tablespoons of honey, 1 tablespoon of all spice and 500 mil of vegetable stock. 

4. Let the pot bubble under a low heat until everything is cooked through. A good indication is when the carrots are soft so poke it with a knife to test its done-ness. 

Winner winner chicken dinner baby!

And that my friends, is a very simple but very delicious chicken dinner which is a winner (see what I did there?) and goes very well with any carb of your choice, as long it can absorb all that glorious gracy. I for one, enjoy having this with some buttered up and toasted baguettes or plain white rice. 

Just in case you need a reference point. This goes well with hard boiled eggs surprisingly!

In the event you do not have grainy mustard, the standard yellow one or Dijon will do just fine. But if you have to choose an alternative, try to avoid that fluorescent yellow that you use for hot dogs.