Wednesday, March 30, 2016

Savory Mustard Chicken #recipe from author @DarylWoodGerber



From Daryl aka Avery:

I'm considering writing a fiction book. Not a mystery. Something to stretch me as a writer. I've been dreaming about it lately. It involves food, so it should be a good fit. 

Because it has been on my mind, I woke the other night with a first line. I grabbed my iPhone and recorded the line. I think Sparky thought I was nuts because I was under the sheet, phone light aglow so I wouldn't "disturb" him, and talking to myself! 

What must our animals think of us?

Anyway, ahem, when I listened to the recording a few hours later, I noted that my voice was really low. Was I in a dream state when I recorded it? It was pretty funny. I could barely make out what I'd said. Good thing the line was etched in my brain.

Do you do that? Write down something in the middle of the night and then the next morning look at your writing and wonder who on earth wrote that??

What does this have to do with today's recipe? Absolutely nothing. I just wanted to share the silly story. I need silly lately. Anything to give me a good laugh.

Now this recipe did not make me laugh, but it did make me savor. I had chicken breasts in the refrigerator and wanted something new and spicy for dinner. I love the flavor of mustard, but I have to admit I haven't used mustard seeds very often. They're pretty intimidating looking. Little balls. Would they be too spicy? I wondered. I searched a few recipes online and found mustard seeds used quite liberally in a number of recipes, so I decided to give it a go.

Yum!!! 

Now BIG NOTE for this recipe, you will need a sauté pan that can go in the oven. And it will not be easy to clean!! Let it soak overnight. But the flavor is so worth it.

Also, NOTE, the recipe below is for 4 chicken breasts or 8 thighs. I made HALF  a recipe and used only 2 chicken breasts AND therefore a smaller saucepan.

MUSTARD HONEY CHICKEN

Ingredients:

For mustard rub:
1 tablespoon olive oil
1tablespoon whole grain mustard
½ teaspoon salt
½ teaspoon ground black pepper

For sauce:

3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
3 tablespoons honey
2 tablespoons water
4 tablespoons olive oil
3 springs rosemary, snipped

8 bone-in, skin-on thighs or 4 skin-on chicken breasts


Directions:

Preheat oven to 400°  F.

In a small bowl, make the mustard rub by combining all ingredients. Rub on top and under the chicken pieces.



Now in another small bowl, make the sauce by mixing the Dijon mustard, whole grain mustard, honey, and water. Set aside.


In a large ovenproof skillet, heat the 4 tablespoons of olive oil on medium-high. When the oil is hot, set the chicken pieces in the skillet, skin-side down. Cook for 2-3 minutes. The oil will spit! Using tongs, turn the chicken and cook another 2-3 minute to sear the chicken.



Remove the skillet from the heat and pour the mustard-honey sauce on top.  Sprinkle with the rosemary and set in the oven for 25-30 minutes. You want the chicken to cook through.




Note: the chicken breasts might take longer, possibly another 10-14 minutes. If you are worried that the skin is getting too brown, turn the heat down to 300.