Honey, mustard & crème fraîche baked chicken

    Serves 4


    60g crème fraîche
    30g grainy mustard
    2 cloves of garlic
    150ml chicken stock
    8 chicken drumsticks/thighs with skin
    500g baby potatoes – halved
    200g green beans – roughly chopped
    2 tbsp honey
    ½ small bunch tarragon, roughly chopped


    1. Light a Cobble Stone and once ready to cook place the Deep-Frying Dish into the Cobb with the lid on to heat for 5 minutes.

    2. Mix together the crème fraîche, mustard, garlic and stock with some salt and pepper.

    3. Arrange the chicken, skin-side up, in the Deep-Frying Pan.

    4. place the potatoes and beans in between the chicken pieces.

    5. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

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