POTLUCK...again
I can't believe it took me this long to post this recipe.
This was a delicious weeknight dinner that I made and snapped a few pics of then
posted to Instagram, saying the recipe would follow. And here we are, almost a
month later, but this honey mustard recipe is finally here.
I am trying to get back into a blog schedule. Pre-baby I was
doing two posts a week Tuesdays and Fridays with the video post on Friday and
written posts on Tuesday. I am thinking that I may just have to do one post a
week and make it a video post every other post. So ill film and cook on a
Saturday and post the recipe the following Friday.
The good thing about my little 6-month-old angel is she
allows me to cook. I sit her down in her kitchen chair and she will entertain
herself with the sights and sounds of the kitchen for about an hour before she
gets fussy. So I have been doing a whole lot of oven chickens because of this,
starting on the grill or searing in the pan and finishing in the oven. Hence
this stovetop to oven recipe.
This chicken was so delicious. There is something magical
about thyme-infused honey mustard trio pairs very well with chicken. I find
myself making this dish a whole lot, especially with grilled chicken thighs.
Serve with some fluffy white rice or some crispy potatoes and dinner is served.
Ingredients (printable recipe)
To season chicken
8 pieces of chicken (legs and thighs)
2 teaspoon Salt (or to taste)
½ teaspoon Black pepper
1 tablespoon Onion powder
2 teaspoon Garlic powder
1 tablespoon smoked paprika
1 tablespoon sugar
To brown skin
2 tablespoon oil
2 tablespoon butter
For the sauce
¼ cup honey
¼ cup mustard
1.5 cup low sodium chicken broth
5-6 sprigs thyme leave (fresh)
1 teaspoon red pepper flakes
1 hot pepper
Instructions
- Add salt, black pepper, onion powder, garlic powder, smoked paprika, sugar to clean dry chicken
- Massage into the chicken, making sure to get the seasoning under the skin.
- Marinate for at least 30 minutes to an hour in the refrigerator, overnight is best.
- Preheat oven to 375 degrees
- In a bowl whisk together honey, mustard, thyme, and chicken broth
- In a hot cast-iron skillet or ovenproof pot add butter and oil
- Place the chicken in the pan skin side down and allow the skin to brown for 4-5 minutes
- Flip on the other side skin side up and allow the other side to brown as well
- Turn off the heat, pour the honey mustard mixture over the chicken making sure the thyme leaves are submerged
- Place in the oven for an hour uncovered
- Occasionally basting the chicken with the sauce
- The sauce will thicken into a nice glaze, Remove from the oven and serve.
No comments:
Post a Comment