A nice, simple chicken when you don’t have the time (or buttermilk) for a marinade; and lemons or tomatoes are not an option. I paired ours up with some sautéed ‘shrooms, Basmati rice and a tossed salad. Ermmm, the little spots o’ red you may notice are Sriracha – tho’ Rich found SOME of the mustard quite spicy enough, thank you very much.
*sigh* At least his sinuses were well and truly cleared.
A note on that mustard: The recipe calls for equal amounts of grainy French and Dijon mustard – both of which I happen to keep on hand, this time both from Trader Joe’s. I’ve used their whole grain Dijon for ever and love it; the white wine Dijon was a recent purchase that, while nice, has a HUGE bite compared to other Dijons I’ve had (think Maille) – almost approaching a Chinese mustard – and dominated all the other flavors – so I would recommend tasting and adjusting your mustard ratios depending on the strength of the mustard used. For these two particular types; a three-to-one grainy to smooth would’ve been much more better.
•4 boneless, skinless chicken thighs
•2 tbsp grainy French mustard
•2 tbsp Dijon mustard
•1 clove minced garlic
•1/4 tsp dried parsley
•1/4 tsp dried oregano
•2 tbsp maple syrup
•OPTIONAL: aromatic veggies – celery, carrots, maybe an onion
Heat oven to 350º.
Stir together mustards, garlic, maple syrup and spices in a small bowl.
Rinse and dry chicken pieces and arrange on top of coarsely chopped aromatics (if using) in a small baking dish.
Spread the mustard mixture evenly on top of each chicken thigh, being careful to cover as much as possible.
Bake for about thirty minutes, until the chicken is done and juices run clear when pierced. I saved back a touch o’ the mustard to stir into the sautéed ‘shrooms, but you do as you like – just remember to taste your mustards first!
All thanks to Ellie Krieger and the nice folks at foodnetwork.com for the original recipe.