Slow Cooked Honey Mustard Chicken Thighs
Slow Cooked Honey Mustard Chicken Thighs

Ingredients

Method

  • 1 tbsp butter
  • 8 chicken thighs
  • 8 spring onions, sliced into lengths
  • 1 tbsp Dijon mustard
  • 150ml hot chicken stock
  • 2 tbsp runny honey
  • 2 tbsp heavy cream
  • 100g peas
  • Preheat your slow cooker to its low setting (you can also make this dish in a casserole in the oven). Melt the butter in a pan, and quickly sear the chicken thighs all over until nicely browned. Season, pop them in the slow cooker, and then brown the onions and chuck them in on top of the meat. Pour in the stock, mustard, and honey, and cook on low for 4 hours.
  • Once 4 hours have passed, stir in the cream and peas, and cook for just 15 mins more. To finish, you can crisp up the chicken skin under the grill, before serving in the rich serve with some mash or green veggies.
4 hrs
4 serving
This recipe pairs perfectly with the Ghost Rock Pinot Gris 2021 from Cradle Coast, Australia.

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