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  • 500g skinless chicken thigh cutlets
  • 1 Tbsp olive oil
  • 1 leek, washed and sliced
  • ½ cup dry white wine
  • 500g jar HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce
  • 400g red potatoes, thinly sliced


  1. Preheat oven to 180°C (fan assisted). Cut chicken into 2-3cm pieces. Heat olive oil in a pan. Add chicken and stir-fry over a high heat until meat colours. Remove chicken from pan and set aside. Reduce heat. Add sliced leek and stir fry over a medium heat until leek softens. Pour over wine and heat until wine is reduced by half. Add chicken back into the pan and pour over HEINZ [SERIOUSLY] GOOD™ Honey Mustard Simmer Sauce. Stir until sauce is almost boiling. Transfer to a lasagne style ovenproof dish (2L capacity).
  2. Overlap thinly sliced potatoes over the honey mustard chicken. Brush potatoes with a little extra olive oil. Bake for 40-45 minutes, until potatoes are tender and chicken cooked. Serve with your favourite green vegetables.


Potatoes need to be thinly sliced – a mandoline is a great kitchen gadget to use. If potatoes are too thick cooking time will need to be increased.

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