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Ingredients
Method
- 2 tbsp wholegrain mustard
- 4 tbsp crème fraîche
- 2 crushed garlic cloves
- 150ml quality chicken stock
- 8 skin-on chicken thighs and drumsticks
- 500g baby potatoes
- 200g trimmed green beans
- 2 tbsp clear honey
- ½ small bunch of chopped tarragon
- Preheat the oven to 200C. Mix the crème fraîche, garlic, mustard and stock, and season well. Arrange the chicken thighs and drumsticks - skin-side up - in a roasting tray, and tuck the beans and baby potatoes between the chicken pieces. Pour the stock mixture all over the chicken, season some more, and drizzle with the honey. Cook for 45 mins, then scatter with tarragon to serve.
45 mins
4 serving
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