Donal Skehan's honey and mustard chicken

Fresh from moving back to Ireland from LA, Donal Skehan joins us live from Dublin with his delicious honey and mustard chicken.

Using store cupboard ingredients, this midweek family meal can be on the table in under 20 minutes.

Honey mustard chicken

This gorgeous chicken recipe can be made in under 20 minutes and uses ingredients that you probably already have laying around in your cupboard!

Serves: 4

Ingredients

1 tbsp olive oil

4 boneless, skinless chicken thighs

4 slices bacon, thinly sliced

3 garlic cloves

60ml white wine

3 garlic cloves

2 tbsp butter

1 tsp Dijon mustard

1 tsp honey

1 tbsp capers

3 dashes hot sauce, or to taste

Handful of fresh parsley, chopped

Salt and pepper

Method

1. Heat the oil in a sauté pan and season the chicken with salt and pepper.

2. Fry the chicken with the bacon over a medium–high heat for 3–4 minutes on each side until just cooked through. Using a spoon or ladle, remove any excess oil from the bacon.

3. Add the butter and garlic directly to the pan and cook for an additional minute.

4. Once melted, add the wine, mustard, honey, hot sauce, capers and half of the parsley. Stir and let it reduce to a thickened sauce, about 2-3 minutes. Season with salt and pepper.

5. Serve immediately and garnish with the remaining parsley

Griddled baby gem salad with toasted hazelnuts and Pecorino

Serves: 4

Ingredients

1 tbsp olive oil

4 baby gem, halved lengthways

For the dressing

4 tbsp mayonnaise

1 tsp Worcestershire sauce

1 garlic clove, finely minced

2 tsp white wine vinegar

2 tsp chives, finely chopped

2 tsp pecorino cheese, finely grated

To serve

25g toasted hazelnuts, roughly chopped

Pecorino cheese, shavings

Method

1. Place a large griddle pan over a high heat and brush the lettuce halves with a little oil and season. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.

2. For the dressing; combine all the ingredients in a jar, cover with a lid and shake until combined

3. To serve, place the baby gem on a serving platter, drizzle with the dressing, scatter with the hazelnuts and sprinkle over some of the pecorino shavings