Monday, November 17, 2014
Honey Mustard Glazed Chicken
This hands down the best dinner I've made in awhile. The ingredients look pretty ordinary and you probably have most of them on hand (I have a mustard problem . . . I counted 5 different kinds in my refrigerator) but the end result is extraordinary. I told my husband that I was going to make it again this week - I'd better watch out before I make my family sick of it.
The sauce is delicious so consider serving the chicken with something to soak up the sauce - we had couscous but rice, potatoes, or bread would work well too!
A few recipe notes: The original recipe called for bone-in skin-on chicken thighs. I used 6 boneless, skinless chicken thighs. The original recipe says that if you use boneless, skinless chicken breasts, to skip the searing step and just put it in the oven and reduce the cooking time to 15-20 minutes. If you did it this way, you could just use a regular baking dish and wouldn't need an oven proof skillet. If you don't have an oven proof skillet and want to do the searing and baking steps, you could also use a Dutch Oven.
Honey Mustard Glazed Chicken (4 servings)
3 T Dijon mustard
4 T Whole grain mustard (divided)
2 T olive oil (divided)
3 T honey
salt and pepper
2 T chicken stock (or more if needed)
3 sprigs of rosemary, chopped
1.5 lbs chicken pieces (see note above)
Preheat oven to 400 degrees.
In a small bowl, combine the dijon mustard, 3 tablespoons of the whole grain mustard, and the honey. Whisk until smooth. Set aside.
Combine the remaining tablespoon of the whole grain mustard with 1 tablespoon of the olive oil. Add some salt and pepper to make a rub. Using a brush or your fingers, work the rub into both sides of the chicken pieces.
Heat the other tablespoon of olive oil in an ovenproof skillet. Sear the chicken on each side until golden brown, about 2-3 minutes per side. Add the honey mustard mixture to the skillet (drizzle over the chicken pieces) and sprinkle the whole thing with the rosemary.
Place in the oven and roast until cooked through, about 25-30 minutes for bone-in, skin-on thighs. If you're using boneless skinless chicken pieces, chop it into smaller pieces and stir the sauce to coat it all before serving it.