Honey, Mustard and Tarragon Chicken
For 8 people
8 tbsp creme fraiche
4 tbsp grainy mustard
4 garlic cloves, crushed
350ml chicken stock
8 (skin on) chicken drumsticks, thighs and/or breasts
*(if using chicken breasts, add later - they only need 30 minutes cooking time)
Several shallots, chopped in half
200g green beans, chopped
200 - 300g mushrooms, halved
* 500g baby potatoes, chopped in half if large
* (omit potatoes if serving roast potatoes separately)
4 tbsp clear honey
1/2 small bunch of tarragon, roughly chopped
Heat oven to 200C/180 Fan/Gas mark 6.
Mix together the creme fraiche, mustard, garlic and stock with some seasoning in a jug. Chop up the tarragon and add some to the mixture.
Arrange the chicken, skin side up in a roasting tray just large enough for the chicken and vegetables. Tuck the shallots, beans and mushrooms in between the chicken pieces.
Pour the stock mixture over the chicken and vegetables, scatter with tarragon, season well with salt and pepper and drizzle the honey all over.
Cook for 40 - 45 minutes (only 30 minutes if using chicken breasts) until the chicken is cooked through and the potatoes (if used) are tender.
Serve with roast potatoes and steamed vegetables - carrots, peas, broccoli, pak choi, savoy cabbage.