Honey mustard chicken and potato bake

6 Servings


1 HR


0-15 mins


45 MIN


500 g

Skinless chicken thigh fillets


Leek, washed and sliced

1/2 cup

Dry white wine

500 g

Jar Heinz [SERIOUSLY] GOOD™ honey mustard simmer sauce

400 g

Red potatoes, thinly sliced


Step 1

Preheat oven to 180°C (fan assisted). Cut chicken into 2–3 cm pieces. Heat a dash of olive oil in a frying pan. Add the chicken and stir-fry over high heat until the meat colours. Remove the chicken from the pan and set aside.

Step 2

Reduce the heat to medium. Add the sliced leek and stir-fry until it softens. Pour over the wine and cook until the wine is reduced by half. Return the chicken into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce . Stir until the sauce is almost boiling. Transfer to a lasagne-style ovenproof dish (2L capacity).

Step 3

Overlap the potatoes on the honey mustard chicken. Brush the potatoes with a little extra olive oil. Bake for 40–45 minutes or until the potatoes are tender and chicken is cooked. Serve with your favourite green vegetables.