The best part about preparing chicken en papillote (meaning in a closed parcel) is that after cooking, you'll add those warm honey mustard juices to your dressing for added flavour.
Prep Time
30 min
Cuisine
French
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1 wholegrain mustard pot (42g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
458 kJ 108 kcal
1928 kJ 456 kcal
Fat of which saturates
2.9 g 0.7 g
12.4 g 2.8 g
Carbohydrate of which sugars
11.4 g 5.2 g
48 g 21.8 g
Fibre
1.3 g
5.3 g
Protein
9.1 g
38.4 g
Salt
0.16 g
0.68 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the waxy potatoes (skins on) into wedges
Cut the green beans in half
Boil a kettle
2
Combine the honey and wholegrainmustard in a large bowl and season generously with salt and pepper - this is your honey mustard mixture
Chop each chicken thigh fillet in half
Add the chickenthigh pieces to the honey mustard mixture and give everything a good mix up
3
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the coated chicken thigh pieces to the pan, shaking any excess honey mustardmixture back into the bowl
Cook for 3 min on each side or until lightly browned
4
Cut 2 pieces of tin foil approx. the size of a sheet of A3 paper
Tip: Doubling up prevents leakages!
Lay the browned chicken in the middle of the foil and pour the reserved honey mustard mixture all over the chicken
Scrunch the edges of the foil around the chicken to form a sealed parcel and place on a baking tray
5
Place the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!) - this is your honey mustard chicken
While the chicken is in the oven, trim, then finely slice the spring onion[s]
6
Add the potato wedges to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for an initial 10 min, then add the green beans to the pot and cook for a further 5 min until everything is tender
Once done, drain everything and add the apple cider vinegar, a drizzle of olive oil and the sliced spring onion
7
Season the potatoes generously with salt and pepper and give everything a good mix up
Wash and pat the lamb's lettuce dry with kitchen paper
Transfer the honey mustard chicken to serving plates and reserve the warm honey mustard mixture
In a bowl mix the lamb's lettuce with half of the warmhoney mustard mixture
8
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