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Honey Mustard Chicken & Potato Bake.

500g skinless chicken thigh fillets
1 Tbsp olive oil
1 leek, washed and sliced
½ cup dry white wine
500g jar HEINZ [SERIOUSLY] GOODâ„¢ Honey Mustard Simmer Sauce
400g red potatoes, thinly sliced


1 Preheat oven to 180°C (fan assisted). Cut chicken into 2-3cm pieces. Heat olive oil in a pan. Add chicken and stir-fry over a high heat until meat colours. Remove chicken from pan and set aside. Reduce heat. Add sliced leek and stir-fry over a medium heat until leek softens. Pour over wine and heat until wine is reduced by half. Add chicken back into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until sauce is almost boiling. Transfer to a lasagne style ovenproof dish (2L capacity).

2 Overlap thinly sliced potatoes over the honey mustard chicken. Brush potatoes with a little extra olive oil. Bake for 40-45 minutes, until potatoes are tender and chicken cooked. Serve with your favourite green vegetables.
Love many, trust few, paddle your own waka.

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