Golden Braised Chicken with NZ Bush Honey & Mustard Dressing
BROUGHT TO YOU BY TELEGRAPH HILL
In winter, there's nothing cosier than a delicious meal shared with family and friends. Telegraph Hill brings the magic ingredients for flavourful success with its Extra Virgin Olive Oil and NZ Bush Honey & Mustard Dressing. These year-round staples make for memorable meals any time.
Serves: 4
INGREDIENTS
6 skin-on, bone-in chicken thighs
sea salt and ground pepper
2 tablespoons Telegraph Hill Extra Virgin Olive Oil
3 large brown onions, thickly sliced
3 bay leaves
1 cinnamon stick
1 tablespoon tomato paste
3 cloves garlic, crushed
½ teaspoon each yellow mustard seeds, whole fennel seeds and ground turmeric
1 cup chicken stock
⅓ cup Telegraph Hill NZ Bush Honey & Mustard Dressing
12 green olives
6 large medjool dates
METHOD
Preheat the oven to 160°C fan bake.
Pat the chicken dry with kitchen towels and season each side with salt and pepper.
Heat the oil in a large frying pan and brown the chicken, skin side down until deeply golden. Turn over and cook for 1 minute. Put the chicken in a single layer in a large ovenproof baking dish, skin side up. Don’t wash the pan.
Add the onions, bay leaves and cinnamon stick to the pan, season well and add ¼ cup water to loosen all the sticky bits on the base of the pan. Cook over a medium-low heat, stirring often, for 15 minutes.
Stir in the tomato paste, garlic, mustard and fennel seeds and the turmeric and cook for 3 minutes to cook out the raw spices, stirring often so it doesn’t catch on the base of the pan. Stir in the stock, NZ Bush Honey & Mustard Dressing and bring to the boil.
Tip the contents of the pan over the chicken and spread the onions evenly then nestle in the olives and dates.
Cook uncovered for 50–60 minutes or until the chicken is fully cooked through.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.