These honey mustard chicken thighs are baked to perfection with colorful veggies and a sweet-tangy mustard sauce. It's an easy dinner that's beautiful to look at, too!

Preparation 1. Heat the olive oil in a deep, 12-inch skillet or saucepan over medium-high heat. Add the chicken breasts and cook for 5 minutes, without moving, until the chicken is golden brown.

Preparation 1. Arrange a rack in the middle of the oven and heat the oven to 425 F. Place a rimmed baking sheet in the oven to preheat. 2. In a medium bowl, add the honey, Dijon, whole-grain ...

While the chicken is frying, pour the stock into the slow cooker and stir in the mustard, honey and herbs until thoroughly mixed. Add the chicken pieces to the slow cooker, skin-side up, cover and ...

Whisk in mustard and honey, Worcestershire sauce, apple cider vinegar, salt, and pepper. Reduce heat to low and simmer the sauce until thickened, 3 to 5 minutes. Set aside.

800g Chicken breast, cubed. 3 Eggs. 100g Plain flour. 120ml Vegetable oil. 200ml Honey. 20ml Soy sauce. French mustard ...

Heat 1 tablespoon (15 mL) olive oil in a large (11- to 12-inch/28- to 30-cm) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down.

Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes.

7. Pour in the double cream and whisk to incorporate into the stock. Let it simmer and thicken further (but don’t let it boil). 8. Whisk in a good tablespoon of Dijon mustard.