Honey and Mustard Chicken Legs

Sweet but tangy chicken legs and even gets some of your 5 a day in!

This dish gives a tang from the mustard and a sweetness from the honey offering the perfect balance in the sauce, a truly classic flavour combo. This helps create succulent chicken legs which absorbs the flavour as it stews, and meat which falls off the bone. Let's not forget you get two of your five a day ticked off!

This dish can also be made with chicken breasts or thighs to mix it up, or different green vegetables like spinach, mangetout, kale, spring greens - use what you fancy! I served mine up with some herby potatoes.

Honey and Mustard Chicken Legs

Ingredients

Serves 4

• 1 tbsp cooking oil

• 4 chicken legs

• 100ml chicken stock

• 2 tbsp honey

• 1 tbsp wholegrain mustard

• 3 garlic cloves (crushed)

• 170g green beans

• 100g cream cheese

• 100g frozen peas

Directions

1. Heat frying pan and brown off chicken legs

2. Add chicken stock, honey, mustard, garlic, green beans to slow cooker and mix

3. Add chicken legs to slow cooker and coat in sauce

4. Cook for 8 hours on low or 4 hours on high

5. 15 minutes before serving add the frozen peas and cream cheese. stir