WOW, over a month since my last post!!! Huge apologies everyone. To be honest, I’ve been struggling to find the time to even cook, never mind photograph my meals and write about them.
Our household has been incredibly busy and topsy-turvy this last month. Just before Christmas, our visa for New Zealand was approved and we decided to pack up and go as quickly as was humanely possible. We are off in less than a month now, and still need to clean all our camping gear, road bikes, hiking boots, get rid of clutter and prepare the house for the packers who arrive in just 2 weeks today…AARRGGHHHH!!!! After that, we are heading over to France on a road trip to visit friends and enjoy a last week of European skiing. I can’t wait. I’m absolutely rubbish at skiing, but I enjoy every second of it. Fortunately after years of face plants onto tarmac while wearing skates in my youth and from the back of a horse over jumps (onto grass luckily) I have a disturbing lack of fear of falling onto snow or ice, which probably helps a little.
My most exciting kitchen news was that…………………..(no, sorry no Kitchen Aid stand mixer, yet)……………….I finally finally got a couple of Le Creuset enamelled cast iron pots. My beloved deep, slope sided frying pan (its not really a wok) finally gave up the ghost after 6 years of loyal, almost daily use. It wasn’t the fanciest pan to begin with and has been heavily abused by me and a number of house guests over the years. I decided to replace it with something a little more exciting (and pretty) and persuaded my long suffering spouse that I
want NEED cast iron of the enamelled kind. He nearly baulked at the price, but I was very persuasive. I am now the proud owner of a Le Creuset large shallow casserole, and large oval deep casserole pot. Needless to say I spent many days in discussion with my trusted chefy friend L making my selection.
To christen the shallow casserole, to provide some comfort from the recent snow, and as a stress relief from all the packing I made some roasted honey and mustard chicken pieces with tarragon. The tarragon is optional, but I like how just a little breaks the honey mustard taste a little. I added some veg to mine, and we ate it served with rice. It will work just as well with mashed potato, or couscous though. You can use smooth mustard of any variety (I recommend against the radioactive yellow American style hotdog mustard though, sorry USA bloggers), but whole grain is fabulous. If you are in the UK, DO try this with Tracklement’s Beer Mustard. You will love me (and them) forever.
One onion, finely chopped
6 crushed/chopped garlic cloves
A large heaped tablespoon of whole grain mustard.
Two tablespoons of runny honey
4-6 chicken leg/thigh pieces, skin and bone intact
2 cups of assorted chopped veg (I used diced carrot and courgette)
Pinch of dried tarragon (or a teaspoon of finely chopped fresh will be great)
Half cup of boiling water.
Preheat your oven to 160 degrees C
Saute the onion in an oven proof pot, before covering and leaving to sweat gently for 10 minutes until soft.
While the onion is sweating, mix the honey, mustard and tarragon together, and use it to coat the chicken pieces.
Add the garlic to the onion and lightly cook a little more.
Remove the onion/garlic from the pan, turn up the heat and brown those chicken pieces. They don’t need much because you will be using the oven to crisp them up later.
Return the onion and garlic to the pan, add your veg and boiling water.
Put the lid tightly onto the pot, and place in the oven and cook slowly for an hour.
Remove the lid, turn the chicken pieces so they are all skin side up and cook for a further 15 minutes in the oven so that the chicken skin can brown up. This is really easy thanks to the sugar in the honey.
The chicken meat should be moist and tender thanks to the hour of slow steaming in the lidded pot, and you still get the crisp skin, double bonus!
Enjoy served with whatever you like.