Wanted to make chicken stew for the family, however, my toddlers can be rather fussy with their food at times. And I’m pretty sure the regular chicken stew will not make the cut for them. Plus I’m also tired of the same old chicken stew that most often than not taste oh so boring. Then I thought… honey mustard chicken is a pretty good dish and I’m sure the girls will like the sweetness. But I still was craving for some kind of stew that day… So I experimented with adding honey and mustard to a regular pot of stew. The result was fantastic! It was sweet, tangy, and salty. The chicken was so tender it melts in your mouth. The whole pot was wiped out, and I served it with white rice! Definitely making this again!
Ingredients (Serves 4)
- 600g chicken thighs, cut into 2 inch pieces
- 1 small yellow onion, sliced
- 2 cloves garlic, smashed
- 3 russet potatoes, cut into 2×1 inch pieces
- 1 red pepper, sliced
- 2 cup chicken stock
- 2 tbsp extra virgin olive oil
- 2 tbsp flour
- 2 tbsp honey
- 2 tbsp mild american mustard or wholegrain mustard
- 2 stalks celery, sliced
- 2 carrots, cut into 1 inch pieces
- Salt and pepper
Season chicken with salt and pepper.
Heat pan/pot on med high heat with 1 tbsp oil.
Brown chicken on both sides.
In the same pan, add another tbsp oil.
Saute onion and garlic until fragrant.
Add celery and red pepper and saute another min.
Add potatoes and chicken.
Dissolve flour in chicken stock.
Pour chicken stock mixture in pot.
Add honey and mustard.
Bring to boil.
Lower heat, cover, and let it simmer for about 25-30 mins, or until potatoes and carrots are tender.
Garnish with parsley.
Serve over steamed rice if desired.