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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This recipe is simple to prepare, and results in a tender and tasty chicken with built-in side dishes.
6 pieces of chicken (any part you like)
2 tablespoons Bartenura Olive Oil
1 tablespoon thyme, fresh or dry
salt, to taste
dash of pepper
1/2 package (9 ounces/300 grams) cauliflower
3 long, thin sweet potatoes, peeled and quartered
1 cup Baron Herzog Chenin Blanc or other dry white wine
3 tablespoons Gefen Honey
3 tablespoons mustard, preferably Haddar Dijon
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 level tablespoon dried rosemary
Heat oil in a wide pot over medium heat. Add chicken pieces, seasoned with salt, pepper, and thyme.
Fry on all sides until nice and brown, about 15 minutes.
In a small bowl, combine the wine, honey, mustard, garlic, and rosemary. Pour over the chicken. Bring to a boil. Lower heat and cook, covered, over very low heat for half an hour.
Uncover pot and arrange the cauliflower and sweet potatoes around the chicken. Use a spoon to baste vegetables with the sauce. Cover pot again and cook over low heat for an additional half hour.
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This was fanTABulous! Just a tip to make it even better would be to crush the dried rosemary (if using dried) so as not to have the feeling of eating mini twigs. Thanks!
Good point about the rosemary. When you crush them it also releases a lot of the flavor.
yummy! so yummy and easy to make…
my husband loved it and we both wanted more.
thank u marilyn! 🙂
Such an interesting combination!