I'm going to take a quick break from telling my Nan's food story and take a quick detour into my own. In so many ways I've been influenced more by my grandparents than my mum and dad. I'm sentimental like my dad's father, stubborn like my mum's and am a combination of emotional yet stoic in a combination of my grandmothers traits. I'm not sure why i was influenced so much more by my grandparents, it's certainly a mixed bag, but the trait i am most glad that i gained was a respect and love of food. More importantly a love and care for ingredients and where they come from.
This recipe is one of my favourite comfort meals, and i can remember vividly the first time i had it. I had stormed home from school crying after a day of bulling that ended with one of classmates rubbing butter in my hair, the teacher wouldn't let me go and wash it out so by the time 3.15 came about i was starting to smell and the feeling of the heavy matted patch was making me uncomfortable. My Nan knew something was wrong as soon as i walked in and without even saying anything she hugged me close and let me cry it out. I was soon ushered to the shower and began to sort myself out. When i was done a gorgeous smell was wafting through the house and i came downstairs to crackling fireplace, rain beating on the window and a big bowl of honey mustard chicken and mashed potato.
Ever since then , this has been one of my go too recipes when i feel down or depressed because with every bite i remember being in my Nan's front room, cosy and laughing and loved.
The Recipe
Ingredients
Serves4
1 Tbsp extra virgin olive oil
1 kg Chicken thigh
Sea salt and cracked black pepper
250g Streaky bacon,
600g baby potatoes, halved
250ml single cream
50G honey
50g mustard
250ml water
6 sprigs thyme
Method
Preheat oven to 200°C (400°F). Heat the oil in a large flameproof, ovenproof frying pan over high heat. Sprinkle the chicken with salt and pepper and cook for 4 minutes each side or until golden. Remove from the pan and set aside.
Add the bacon and potato to the pan and cook for 6 minutes or until golden. Add the cream, mustard,honey and water and return the chicken to the pan. Bring to a simmer and cover with a lid.
Cook in the oven for 10 minutes. Remove the lid, add the thyme and cook for a further 10 minutes or until chicken is golden and potato is cooked through. Serve.
