Chicken Moutarde (Mom's honey mustard chicken)1
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This simple recipe comes from our mother’s cookbook (she was a published cookbook author in the '80s and '90s). She has given us her blessing to share it with you, and we are happy to do so. We have loved this dish since we were kids, and now make it for our own families. It’s a winner, simple and to the point! It can be made with nearly all cuts of chicken and even salmon!
Please try to use a Dijon mustard if possible. If not, coarse mustard works, just please don’t use yellow hotdog mustard.
2lbs of boneless/skinless chicken thighs, (breasts and wings also work)
1 lemon (juiced)
1/2 cup honey
1/2 cup Dijon mustard
Salt and pepper to taste
1 pinch paprika (optional)
For buttered Veg
1/2 pound green beans, broccoli, or cauliflower
1 knob butter or 1 teaspoon olive oil
For roasted potatoes:
Yukon Gold or Fingerlings potatoes
1 clove of garlic
1 drizzle of olive oil.
salt and pepper to taste
For Mashed potatoes (just make sure to reduce quantities for your party size)
We highly suggest you make mashed potatoes to serve this with or roast potato wedges or fingerling potatoes tossed with garlic, olive oil, salt and pepper until tender. Mashed potato steps can be found here. Make your potatoes while the chicken bakes below at step 4.
Step 1. An hour before baking, squeeze lemon juice over chicken. Sprinkle with salt and a touch of pepper and set aside in the refrigerator. We suggest doing this in the same pan you plan to bake your chicken in. NOTE: If you like it a bit healthier, you can remove the skin from your chicken pieces prior to this step.
Step 2. Preheat your oven to 350 degrees F. At the same time (roughly 15 minutes before baking), take chicken out of the fridge.
Step 3. Mix honey and mustard together. Pour the mixture over chicken until well coated.
Step 4. Bake chicken for 30-40 minutes (until juices run clear). Remove from oven and cover with foil. Let rest for 15 minutes. Note, if you chose to use boneless piece of chicken, reduce cooking time by 15 minutes.
Step 4.5 - If making optional roasted or mashed potatoes, do this while the chicken is cooking.
Step 5. While the chicken rests, make the buttered veggies. Place veggie of choice in a sauce pan and cover with water. Bring bot to boil. Reduce heat and simmer 2-3 minutes. Remove from heat and drain water. Return the beans to the now-waterless pan and add 1 knob of butter (or oil if using instead). Sprinkle with a touch of salt and pepper. This method could also be done with broccoli, cauliflower, green beans, or asparagus
Step 6. Serve chicken along with mashed or roasted potatoes and veggies. Your family will love it!
February 2, 2020