Herb and Mustard Chicken Thighs with Glazed Baby Beets
This is such a versatile dish and one the whole family will love. To save on washing-up, the glazed baby beets can be cooked in the same baking dish as the chicken, providing the baking dish is flame proof to enable you to reduce the liquid to a sticky syrup at the end of cooking on a cook-top.
1 tbsp wholegrain mustard
2 tsp hot English mustard
1 tbsp honey
1 clove garlic, finely chopped
1 tbsp chopped flat leaf parsley
Freshly ground pepper and salt, to taste
8 chicken thigh, bone & skin intact, trimmed of fat
Glazed Baby Beets:
440g can GOLDEN CIRCLE Whole Baby Beets in Juice, drained with ½ juice reserved
1 cup chicken stock
¼ cup brown sugar
In a small bowl combine mustards, honey, garlic and parsley then season with freshly ground pepper and salt to taste. Using the back of a spoon, coat the chicken skin in the mustard mixture and place into a greased baking dish. Combine the reserved juice, stock and brown sugar and pour half over the chicken.
Roast chicken in a preheated oven of 180°C for 40 minutes until chicken thighs are golden brown in colour.
Meanwhile, cut GOLDEN CIRCLE baby beets in half and place in a small saucepan. Add the remaining reserved juice mixture and bring to the boil. Reduce heat to a simmer and cook beets for approximately10 minutes or until the liquid has reduced to a thick, syrupy glaze.
To serve, place chicken on a serving plate and top with glazed baby beets. Serve with creamy mashed potato and a green salad.
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