Baked Honey Mustard Chicken Thighs and Coleslaw

   We tried another recipe from the amazing Looneyspoons recipe book by Janet and Greta Podleski and we LOVED it so we decided to share it with you! I love the chicken and honey mustard combination, so if you do too, you'll love it as well! :D

*Note: In the original recipe there were chicken drumsticks instead of thighs, you can choose those if you like them better.

Ingredients for 3 servings:
- 4 chicken thighs or 6 drumsticks
- 1/4 cup liquid honey
- 2 Tbsp grainy mustard
- 1 tsp minced garlic
- 1 tsp Herbes de Provence (basil, marjoram, rosemary, sage, thyme, savory and lavender)
- 1/4 tsp each salt and freshly ground black pepper

Coleslaw: (our choice of side, not in the book)
- 1/2 small cabbage or 1/4 of a big cabbage
- 1 medium red onion
- 1 large carrot

Coleslaw vinaigrette:
- 1/2 cup mayo
- 1/2 lemon juice
- 2 garlic cloves, grated
- salt and pepper to taste
*Optional: to increase liquidity: add some water and a dash of vinegar

Steps:

Chicken:

1. Preheat oven to 200ºC. Spread some oil in a baking pan, pour some water, then arrange the thighs in a single layer.

2. Whisk together remaining ingredients in a small bowl. Spoon sauce evenly over chicken thighs. 

3. Bake for 30 minutes, then remove from oven and baste chicken with sauce (Tilting the pan to one side helps!) Return chicken to oven and bake an additional 30 minutes, until chicken is no longer pink in the center. (For the drumsticks you only need about 40-45 min total cooking time.)

4. Arrange chicken on a serving platter and pour sauce from pan over chicken. 

Coleslaw:

1. Finely slice the cabbage and the red onion and grate the carrot.

2. Make the vinnaigrette by mixing all ingredients together and adjusting according to taste, then add the vinnaigrette over the veggies and mix well. 

Bon appetit!