olive oil
chicken thigh fillets, trimmed, halved
1 brown onion, halved, sliced
2 garlic cloves, crushed
2 tablespoons plain flour
New potatoes
3 Carrots peeled, cut into pieces
1 large red capsicum, thickly sliced
2 cups chicken stock
1 tablespoon wholegrain mustard
1 tablespoon honey
1 stalk fresh rosemary
Method
Heat oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add flour. Cook, stirring, for 1 minute. Add the potatoes, carrots and capsicum. Cook, stirring, for 3 minutes.
Add chicken to pan with stock, mustard and honey. Stir to combine. Bring to the boil. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 20 minutes or until chicken is cooked through.
Remove lid. Increase heat to medium. Simmer for 5 minutes or until slightly thickened. Stand for 5 minutes. Serve garnished with rosemary.
