Honey Mustard Chicken with Savoy Cabbage

The classic flavours of honey and mustard characterise this chicken dish. Give it a spring twist with tarragon and savoy cabbage and you have a winner of a dish.


Serves 2

2 chicken Maryland’s (one piece with the drumstick and thigh attached)
400g new potatoes
125ml cream
1 tablespoon wholegrain mustard
1 small bunch tarragon
1/2 or a small savoy cabbage
75g pancetta pancetta
4 tablespoons olive oil
120ml white wine
1 tablespoon honey
salt and pepper

Preheat an oven to 200°C. Remove the outer leaves from the savoy cabbage. Cut the cabbage into quarters, remove the hard core and shred the leaves into thin strips.

Place the baby new potatoes in a pan of salted water, bring to the boil and cook for 5 minutes.

Season the chicken Maryland’s with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the chicken until golden on all sides. Finley chop the tarragon leaves. Deglaze with 120 ml white wine and cook until reduced by half. Add the cream, half the tarragon, mustard and 1 tablespoon honey. Cover and place in the oven for 10 minutes. Add the potatoes and return to the oven for about 15 minutes.

Heat a frying pan with 2 tablespoons olive oil. Cut the pancetta into thin strips and fry until golden brown. Remove from the pan and set aside. Add the cabbage and sweat for 10 minutes. Add the pancetta and season with salt and pepper.

Remove the chicken from the oven. Divide the cabbage between 2 plates. Lay the chicken and potatoes on top, spoon over the sauce and sprinkle with the remaining tarragon.


voor 2 personen

2 kippenpoten
400g nieuwe aardappeltjes
125ml slagroom
1 eetlepel grove mosterd
1 klein bosje dragon
1/2 of een kleine savooiekool
75g pancetta
4 eetlepel olijfolie
120ml witte wijn
1 eetlepel honing
zout en peper

Verwarm oven voor op 200 C. Haal de buitenste bladeren van de savooiekool. Snijd de kool in vieren, snijd de harde kern eruit en snijd de kool in dunne reepjes.

Doe de krielaardappeltjes in een pannetje met water en zout, kook ze 5 minuten.

Bestrooi de kippenpootjes met zout en peper. Verwarm een koekenpan met 2 eetlepels olijfolie en bak de kippenpoten rondom goudbruin. Snijd de dragonblaadjes fijn. Blus de kip af met 125 ml witte wijn. Laat voor de helft inkoken,  voeg dan de slagroom, de helft van de dragon, mosterd en 1 eetlepel honing toe. Dek de pan af en zet de pan in de oven voor 10 minuten, voeg dan de aardappeltjes toe en zet de pan terug voor nog eens 10 minuten.

Verwarm 2 eetlepels olijfolie in een koekenpan. Snijd de pancetta in dunne reepjes en bak ze goudbruin. Haal ze uit de pan en zet opzij. Smoor de kool in de koekenpan voor 10 minuten. Voeg de pancetta toe aan de kool en breng op smaak met zout en peper.

Haal de pan uit de oven. Verdeel de kool over 2 borden. Leg de kip en aardappelen er bovenop en lepel over de saus en bestrooi met de resterende dragon.

Balsamic Roasted Beetroot, Quinoa and Kale

Serves 4

750 g cooked beetroot
20 g tarragon
150 g quinoa
150 g pancetta
300 g finely sliced kale
4 cloves garlic
150 g piece pecorino

Preheat the oven to 200° C. Cut each beetroot into 6 or 8 wedges. Place 150 ml balsamic vinegar, 40 g brown sugar, 2 tablespoons olive oil, salt and pepper in to a roasting tray. Add the beetroot, mixing the ingredients well, and roast in the oven for 15 minutes. Pick the tarragon leaves; add them to the beetroot once they have been roasted. Set aside.

Place the quinoa in a small pot and cover with water. Bring to the boil, lower the heat and cook gently for about 15 minutes until tender. Drain off through a sieve and set aside.

Cut the pancetta into lardons and finely chop the garlic. Heat a frying pan with 2 tablespoon olive oil on medium heat. Add the pancetta to the pan and fry for about 5 minutes until golden. Remove the pancetta from the pan and set aside. Lower the heat; add the garlic and kale and fry for about 3 minutes until the kale has wilted.

Mix the kale, pancetta and quinoa together and season with salt and pepper. Spoon the mixture onto a serving platter and top with the beetroot. Scatter with shaved pecorino and spoon over the beetroot juices.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours