Sticky orange and mustard chicken


  • 1 tsp. olive oil
  • 4 boneless chicken thighs, skin on
  • 1 tbs. Dijon mustard
  • 2 tbs. honey
  • 20 g butter, chopped
  • Zest and segments of 1 orange
  • 1 x Continental chicken stock pot


Pat the chicken skin dry. Heat the oil in a large frying pan over medium–high heat and add the chicken, skin-side down. Cook for 5–7 minutes, or until the skin blisters, is golden and crispy. Turn and cook for a further 5 minutes or until the chicken is cooked through. Remove the chicken from the pan and reserve on a plate.

Drain off most of the oil then add the butter followed by the honey, mustard and orange zest. Add the stockpot and whisk until it dissolves into the sauce and becomes glossy. Add the orange segments, juice and a 1/4 of cup of water. Bring to the boil for a further minute. Return the chicken, skin-side up, in the pan before serving