Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans and Getty Images.

Relying on TV chefs for recipes has never been my thing.

But even I have to admit that sometimes a celebrity chef can get it right.

Image of Rachael Ray and recipe of Spicy Honey Mustard Chicken

Photo:Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans and Getty Images.

Rachael RaysSpicy Honey Mustard Chicken with Potatoes and Green Beans.

Those include endorsements of everything from kitchen goods to dog food.

Given all that, I wasnt really aware of her culinary style as much as her aesthetic.

an image of the ingredients to make Rachael Ray’s Honey Mustard Chicken

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Not surprisingly, it turns out that they match seamlessly.

Her cozy personality means that sheshares recipeswith a comfort-food edge and a touch of sophistication.

That might include anything from Neapolitan-born fried pizza montanare to a colorful pan of beef fajitas.

an image of the blanched green beans and drained potatoes

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Thats why I was surprised to find this beautifully balanced recipe on her website.

I dove into preparing the Spicy Honey Mustard Chicken with aplomb.

I purchased those at Walmart and set to work.

an image of the potatoes cooking in the cast iron skillet

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

I began by blanching the vegetables.

I plopped the tiny potatoes into the same pot to parboil for 5 minutes.

I also browned the halved potatoes.

an image of the honey mustard broth in the skillet

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Heres where I broke from Rays directions.

I bloomed the pimenton, or smoked sweet paprika, to release its flavors.

Only then did I deglaze the pan with a splash of white wine.

an image of Rachael Ray’s Honey Mustard Chicken

Photographer: Jake Sternquist, Food Stylist: Lauren McAnelly, Prop Stylist: Addelyn Evans

Finally, I stirred in chicken stock, honey, Dijon mustard, granulated onion and rosemary.

I returned the chicken and potatoes to the pan and coated them with the honeyed Dijon sauce.

With the Dutch oven covered, I roasted the combined ingredients for 20 minutes.

A sweet, flavor-packed meal that I can get behind.

I will make a couple of tweaks next time I prepare it.

And Ill reduce the sauce more before putting in the chicken and potatoes.

A matter of personal preference: I prefer my skin-on chicken crispy.

I might do the same to the potatoes too.

But this exercise not only gave me a hearty, balanced lunchwith leftoversit also taught me something.

Just because someone is a TV chef doesnt mean they have no real culinary cred.

They didnt make it to the airwaves by accident.

And Ill be tuning in for more Spicy Honey Mustard Chicken with Potatoes and Green Beans soon.