SMOKED PAPRIKA CHICKEN WITH SABATO BALSAMIC HONEY MUSTARD

Introducing crunchy roast potatoes, caramelised red onions and succulent chicken thighs, all in one pan!
Sabato’s Balsamic Honey Mustard is the star of this dish. Whole mustard seeds, honey and Italian balsamic vinegar make every mouthful sweet, savoury and slightly crunchy!
If you want to use more than one pan to speed things up you can but if you have the time I recommend following the recipe step by step and marvelling at the lack of dishes you made in creating this mountain of deliciousness.

THE CARAMELISED ONIONS

300 g finely sliced red onion
1 bay leaf
1 large sprig rosemary
2 Tbsp extra virgin olive oil
2 heaped Tbsp Balsamic Honey Mustard
2 c of white wine or chicken stock
1 tsp salt (less if you have used stock)
Pepper

Sauté onions and herbs in olive oil over low heat in your Ironclad Pan for 15 mins.

Add Balsamic Honey Mustard, wine and salt and pepper and simmer for 5 minutes. Remove from pan and set aside. Don’t clean the pan!

THE CHICKEN

½ cup cornmeal flour
1 Tbsp smoked sweet paprika
1 Tbsp onion powder
1 tsp salt
16 small chicken thighs bone in
4 Tbsp olive oil

Combine cornmeal flour, paprika, onion powder and salt.

Coat the chicken thighs.

Fry chicken in your Ironclad Pan in batches on a medium heat till golden brown on each side but not cooked through.

Remove from pan. Don’t clean the pan. Unless you have burnt it!

THE ROAST POTATO CRUST

600 g large agria potatoes
Salt
Olive oil spray

Peel and slice potatoes half cm thick, length ways.

Line your Ironclad Pan with sliced potatoes, spray with olive oil and sprinkle with salt.

Bake for 20 mins at 175°C.

TO ASSEMBLE

Spoon caramelized onion over potatoes.

Lay chicken pieces in a spiral on top, nestling them into the caramelised onion mixture.

1 Tbsp Balsamic Honey Mustard
½ c stock or wine.
Smoked sweet paprika
2 lemons sliced thinly
Extra rosemary sprigs

Mix mustard and wine/stock together and spoon over the chicken.

Tuck a lemon slice in between each chicken thigh.

Dust with paprika and sprinkle with rosemary sprigs.

Bake for 30 minutes at 175°C.

Serve with extra mash potatoes and greens.

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