METHOD

• Preheat oven to 200°C.
• Heat a drizzle of olive oil in a large oven safe frying pan or buffet casserole.
• Lightly season the chicken with salt and sear the pieces skin side down until golden brown.
• Flip and sear the other side.
• Remove from the pan and set aside.
• In the same pan add the leeks and garlic. Sauté until soft, making sure to scrape any golden caramelised bits of chicken skin off the bottom of the pan.
• Deglaze the pan with the chicken stock.
• Pour in the Denny Honey & Mustard Cook-In Sauce.
• Stir and bring to a simmer.
• Nestle in the seared chicken pieces. Skin side up.
• You want the skin to crisp up and the flesh to braise in the sauce.
• Dot the par boiled potatoes, pearl onions, bay leaves and thyme around the dish.
• Bake in the oven for 15 - 20 minutes depending on the size of the chicken pieces.
• Meanwhile, heat the butter in a large frying pan.
• When sizzling hot add the mushrooms.
• Sauté briefly until very lightly golden as they will continue to cook in the oven.
• Season with salt and pepper.
• Remove the chicken from the oven and scatter the pan with the mushrooms and lemon slices.
• Return to the oven for 5 more minutes until the lemon slices are juicy and soft and the chicken is cooked through.
• Squeeze over some fresh lemon juice and serve the chicken, potatoes and vegetables with generous spoonfuls of honey and mustard sauce.