Honey mustard chicken with griddled Little Gem and potatoes

Golden pan-fried chicken thighs in a tangy honey mustard glaze, paired with smoky griddled Little Gem lettuce and rustic, salty potatoes, create a summer supper that’s hearty, fresh and bursting with layered flavours.

By Donal Skehan
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

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This dish balances lean protein, fresh greens, and potatoes for a satisfying meal. The Nutri-Score C reflects moderate use of fats and bacon, with plenty of vegetables and a lighter, summery feel.

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Ingredients

For the honey mustard chicken

• olive oil 1 tbsp
• chicken thighs, boneless, skin removed 4
• unsmoked streaky bacon rashers, sliced 4
• butter 2 tbsp
• whole garlic cloves, finely chopped 3
• white wine 4 tbsp
• Dijon mustard 1 tsp
• honey 1 tsp
• hot sauce 3 dashes, or to taste
• capers 1 tbsp
• fresh flatleaf parsley handful
• salt and black pepper to taste

For the Little Gem salad

• olive oil 1 tbsp
• Little Gem lettuce, halved lengthways 4
• mayonnaise 4 tbsp
• Worcestershire sauce 1 tsp
• garlic clove, crushed 1
• white wine vinegar 2 tsp
• fresh chives, finely chopped 2 tsp
• pecorino, finely grated 2 tsp
• salt and black pepper to taste

For the Spanish-style potatoes

• Cyprus potatoes 300g/10½oz
• sea salt 1 tbsp

To serve

• pine nuts, toasted 25g/1oz
• pecorino, shaved to serve

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1. Prepare the Honey Mustard Chicken
   1. Heat the olive oil in a sauté pan or frying pan over medium-high heat. Season the chicken thighs with salt and pepper.
   2. Add the chicken and sliced bacon to the pan. Fry for 3–4 minutes on each side, until just cooked through.
   3. Use a spoon or ladle to remove any excess oil from the pan.
   4. Add the butter and garlic to the pan and cook for 1 minute, until fragrant.
   5. Once the butter melts, add the white wine, Dijon mustard, honey, hot sauce, capers and half the parsley. Stir and let the sauce reduce for 2–3 minutes until thickened. Taste and adjust seasoning with salt and pepper.
2. Griddle the Little Gem Lettuce
   1. Heat a griddle pan over high heat.
   2. Brush the lettuce halves with olive oil using a brush and season with salt and pepper.
   3. Place the lettuce halves onto the hot pan and cook for about 2 minutes per side, until deep char marks appear but the lettuce still holds its shape.
3. Make the Salad Dressing
   1. Combine the mayonnaise, Worcestershire sauce, crushed garlic, white wine vinegar, chives, pecorino, salt and pepper in a jar with lid. Cover and shake until well mixed. Set aside.
4. Cook the Spanish-Style Potatoes
   1. Place the potatoes in a saucepan and cover with water. Add the sea salt.
   2. Simmer gently over medium-low heat until all the water evaporates and the potatoes develop a salty crust.
5. Serve
   1. Arrange the chicken on plates and garnish with the remaining parsley.
   2. Serve the griddled Little Gem alongside, drizzle with the salad dressing, and scatter over toasted pine nuts and shaved pecorino.
   3. Place the Spanish-style potatoes on the side and enjoy immediately.

Additional Notes

• For extra flavour, try adding a squeeze of lemon to the salad dressing or a sprinkle of smoked paprika to the potatoes.

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Suggested Wine Pairing

Majestic: The Ned Sauvignon Blanc

This lively Sauvignon Blanc bursts with citrus and green apple, offering a crisp counterpoint to the honey mustard glaze and refreshing the palate between bites of chicken and salad.

Tesco: Finest Rioja Blanco

A bright, lightly oaked white Rioja with notes of peach and vanilla. Its subtle creaminess pairs beautifully with the potatoes and the richness of the bacon and chicken.

Sainsbury’s: Taste the Difference Pinot Grigio

This zesty, aromatic Pinot Grigio highlights the charred Little Gem and balances the sweet and savoury notes of the dish, making it a versatile companion.

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What can you serve with this

1. Crusty bread – perfect for mopping up the honey mustard sauce.
2. Grilled asparagus – adds a fresh, green note that complements the salad and potatoes.
3. Lemon wedges – brighten the flavours and enhance the summer feel of the meal.

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Nutri-score Health Check

This recipe scores a Nutri-Score of C, reflecting a good balance of lean protein, vegetables and potatoes, with moderate use of fats and bacon. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Chicken thighs provide lean protein.
• Little Gem lettuce and potatoes add fibre, vitamins and minerals.
• Parsley and chives offer fresh, herby nutrition.

Negative Factors

• Bacon and butter increase saturated fat and sodium.
• Mayonnaise and pecorino add extra richness, so enjoy in moderation.