Thursday, September 4, 2008

Old standby - recipe: Mustard chicken

I love tackling new recipes, but I'm not always in the mood for the effort and risk associated with it. So sometimes I return to the recipes that have proven themselves to be winners in the past. It'll be a banner day when I can manage to memorize some of these, but for now, I still just work off of recipes.

This mustard chicken recipe from Epicurious courtesy of Bon App├ętit is simple, flavorful, healthy and oh so French. What more can you ask for in a casual weekday dinner? (OK, you might ask for it to look aesthetically pleasing, which I admit it doesn't, but you can't have everything!)

Roasted carrots are one of my favorite sides because they're super easy and so sweet and delicious. There are recipes out there to make this more complex, but basically you can just toss carrots in some olive oil, salt and pepper and roast them in the oven at 400 for around 20-30 minutes depending on how thick they are and how caramelized you want them. Yum!

See for yourself here.

Mustard Chicken
Serves 4


1 cup canned low-salt chicken broth
1/2 cup chopped onions
1/4 cup plus 2 tablespoons Dijon mustard
6 garlic cloves, minced
2 teaspoons Worcestershire
1/8 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
1 teaspoon herbes de Provence or dried thyme, crumbled
Chopped fresh parsley


Combine first 6 ingredients in small bowl. Melt butter with oil in heavy skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about 10 minutes. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is just cooked through, about 20 minutes. Using slotted spoon, transfer chicken to platter. Cover chicken with foil and keep warm. Boil liquid in skillet until reduced to sauce consistency, stirring occasionally, about 7 minutes. Pour sauce over chicken. Sprinkle with parsley. Serve immediately.



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