Honey Mustard Chicken

Sweet raw honey and tangy mustard meld in the oven to create a delicious glaze and dipping sauce. For best results, I use fresh herbs.

Recipe from The New Zealand Gluten-Free Cookbook by Jimmy Boswell 2012, published by Penguin New Zealand. Photography by Sean Shadbolt.

Serves 4

Ingredients

• 2 tbsp olive oil
• ¼ cup gluten-free flour
• ¼ tsp salt
• ¼ tsp black pepper
• 4 chicken breasts or 6 chicken thighs, bone-in or boneless or 6 drumsticks
• ½ cup raw honey
• ½ cup gluten-free Dijon mustard
• 2 tbsp chopped fresh tarragon

Method

Preheat oven to 175 ºC.

Heat oil in a large sauté pan over medium–high heat. Mix flour with salt and pepper. Coat chicken pieces with seasoned flour, shaking off excess. Brown chicken on all sides. Transfer to a baking dish.

Mix together honey, mustard and tarragon. Pour sauce over chicken and bake for 30 minutes. Midway through the cooking, turn and baste the chicken pieces once.