Eat Recipes

Honey Mustard Braised Chicken Recipe by Tom Walton

We love this delicious Honey Mustard Braised Chicken with Shaved Cabbage Salad by Chef Tom Walton, perfect for dinner with family and friends!

This wintery version of honey mustard chicken really highlights the flavors of the American mustard in the creamy sauce with a little spike of honey and thyme creating an extremely moreish one-pot delight.

Ingredients (serves 4)

4 chicken marylands

Salt, pepper

4 tbsp extra virgin olive oil

1 brown onion, finely diced

3 Kestrel potatoes, cut into wedges

6 sprigs thyme

3 tbsp MasterFoods Mild American Mustard

1-2 tbsp honey

200ml chicken stock

300ml cream

For the salad

¼ white cabbage, finely sliced

4 radishes, finely sliced

1 bulb fennel, finely sliced

Handful flat leaf parsley, finely sliced

1 tbsp mustard

1 tbsp vinegar

3 tbsp extra virgin olive oil


  1. Preheat an oven to 210C (410F).
  2. Place the chicken marylands on a plate, seasoning with salt and pepper.
  3. Place a large pan over a high heat and add half the olive oil along with the chicken, skin side down, cooking to caramelise the skin side, about 2 minutes, then remove to a plate.
  4. Turn the heat down to a medium, add another splash of olive oil to the pan if needed along with the diced onion, potato & a pinch of salt.
  5. Cook to soften the onion, about 3-4 minutes.
  6. Add the thyme, mustard, honey, and cream, bring to a simmer then nestle in the chicken, skin side up, cover with a lid and transfer to the oven and cook for 35-40 minutes.
  7. Remove the lid half-way through, baste the chicken with the cooking liquid and return to the oven to get some more nice caramelisation.
  8. Just before you’re ready to serve, combine the cabbage, fennel, radish and parsley in a large serving bowl.
  9. Whisk together the mustard, vinegar, extra virgin olive oil and dress the salad seasoning to taste. 
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