|4||chicken legs chicken legs|
|1 tbsp tbsp||Dijon mustard Dijon mustard|
|1 tbsp tbsp||honey honey|
|0.5 tsp tsp||hot paprika hot paprika|
|5 slices slice|| ham
(cut into slithers)
|300 g g||crème fraîche crème fraîche|
|300 ml ml||water water|
|1 handfuls handful|| green beans
(woody ends trimmed)
|dash dash||olive oil olive oil|
|pinches pinch||salt salt|
Baked ham and honey chicken
Honey and mustard are perfect partners - mix them together with tender chicken, baked ham and a little kick of paprika, and you’ve got a super simple one pan midweek dinner Created by influencer Amy Sheppard @amysheppardfood, it’ll soon become a firm favourite. Serve with two portions of vegetables on the side.
- Heat a drizzle of oil in a large pan. Place the chicken legs in and fry for 15 minutes, turning occasionally.
- Add the mustard, honey, garlic and paprika to the pan and fry for 2 minutes, before stirring in the ham, crème fraîche, water, salt & pepper and green beans.
- Bring to the boil. Simmer for 15 minutes, turning the chicken occasionally, until the chicken is cooked through and the green beans are tender. Finish with a little more pepper and a sprinkle of paprika.