Sweet Mustard Chicken

Hello dear friends! I am still here! I was off to such a good start with my blogging at the beginning of January and then...well....there are no good excuses. My friend Liz has been reminding me that one of my goals for this year is to blog more and she is right! So, Liz, this post is for you! And, as a peace offering to all of you who read my little bit of the blogosphere, I have a delicious recipe - sweet mustard chicken. It is so good that you will want to lick your plate. And, I won't judge you if you do. This is a dish that has a few steps, not too many ingredients - in fact most of them are probably in your pantry right now - and is perfect for a winter weeknight meal. I used the recipe found here and tweaked it very little as it is pretty awesome as-is; I added in more onion and cut back on the brown sugar. Okay, here we go.
  • You'll need:
  • 8 chicken thighs, skin removed
  • salt & pepper
  • 2 large yellow or sweet onions, cut into large chunks
  • 1 cup of chicken broth
  • 3 tbsp dijon mustard
  • honey to taste
  • 1 tbs cornstarch, dissolved in 2 tbs cold water - don't mix until you are ready to use it
  • 1/2 tsp splenda brown sugar
  • 1 tbs fresh parsely, chopped
DSCN2151 Pre-heat your oven to 400 degrees and then grab yourself a large pan and begin browning your chicken thighs (which have been seasoned to taste with salt and pepper), in batches. Put your browned chicken aside in a baking dish and cover loosely with foil. A little tip: if you tighten that foil (which you shouldn't do in this case) the chicken will continue to cook and 'sweat' - the sad result will be losing all that lovely sear which will give you lots of flavor and will also keep the moisture locked away inside the chicken. DSCN2176 DSCN2178 DSCN2179DSCN2180

Next, add your roughly-chopped onion to your pan where it will become good friends with the lovely fats and browned bits left behind from your chicken thighs. Again, season to taste.

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Now, be gentle with the onions. You don't want them to caramelize too much, nor do you want them to wilt. They should have a hint of color and still have a good bite too them. Toss them over your chicken. While your onions are cooking away, whisk your Dijon mustard with a bit of good honey in a medium-sized bowl, until it tastes like honey mustard (yeah, the kind one gets in a little packet with chicken nuggets....mmmm....chicken nuggets... yes, I love 'em too, even though I shouldn't).

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Pour this lovely golden stuff into your pan along with the chicken broth. Bring to a boil and then pour over your chicken and onions. Put the baking dish filled with the chicken, onions, and broth into the oven, uncovered and cook for 20 minutes or so (until the chicken is cooked through and their juices run clear).

Pull your baking dish out when the chicken is done and using a slotted spoon, move your chicken and onions to a serving platter. Again, cover loosely with foil.

Next, pour all the cooking liquid from the baking dish into your pan and set over medium heat. Bring to a simmer.

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In a bowl, whisk together the cornstarch and cold water; pour into the pan along with your brown sugar and begin whisking until your liquids thicken.

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Pour over your chicken, top with some freshly chopped parsley and serve with some smashed potatoes.

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Okay friends, I hope you enjoy the recipe and let me know what you think if you try it out. And I promise to write again sooner rather than later. :o)

Bon app├ętit!

Meghan xo
Posted on February 4, 2014
Posted by Meghan

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