I enjoyed making this dish and really pleased with how the wings came out. They look very succulent and also the the honey and mustard sauce over the chicken has a beautiful rustic colour. The garnish with tarragon and dill adds a beautiful touch.
Also, I got the need to make potatoes in a different way. I just peeled the skin and cut them into small cubes. It is another way of presenting potatoes differently. The advantages of creating cubed potatoes is that they cook much quicker in the oven.
The savoury potatoes complements the contrasting sweet chicken. Any green vegetables could go with this meal so I decided to steam broccoli. Alternatively, you can use fry a green veg like Tenderstem or asparagus. It is a great meal to have at the weekend.
Prep: 5 mins
Cooking time: 20 mins
-1 Pack of Chicken Wings
-1 Pack of Sugar Snaps
-1 Pack of White Potatoes
-1 Tsp mixed herbs
-1 Tbsp oil
-1 Tbsp butter
-1 Tsp Garlic Paste
-1 Stock Cube
-1 Tbsp Mustard
-1 Tbsp Honey
-1 Tsp Tarragon
-1 Tsp Parsley
Wash and prep the vegetables.
Season the chicken wings in the marinade (Dijon Mustard, Honey, Parsley, Garlic Paste).
Peel and chop the potatoes in cubes.
Place the potatoes in the baking tray.
Add the oil and herbs and mix the potatoes.
Put the chicken wings in a baking tray.
Cover the chicken wings in the aluminium foil.
Place the baking tray with the chicken wings in the oven at 200 degrees Celsius.
After 20 mins place the baking tray with the cubed potatoes in the oven.
Add a little water to a saucepan with butter, garlic and a stock cube.
Add the vegetables to the saucepan.
Create a sauce using honey, Dijon mustard, parsley, dill and cream.
Mix and cover the sauce over the chicken wings.
Serve on a plate.