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Wednesday, June 15, 2016

Absolutely Addicting Honey Mustard Chicken



























This recipe is fantastic, but I have not posted it yet because of a challenge Matthew has posed to me regarding the recipe. It calls for chicken thighs, but he doesn't like chicken thighs. I have tried this recipe more than a few times with chicken breasts, and the last time I even included my "secret" preparation for chicken to make it moist, but it still isn't working. The chicken breasts continue to come out dry. 

The next time I make this, I am going to shorten the time it stays in the oven. Maybe make the sauce separately? However, I did not want to keep this awesome chicken recipe from you any longer (just make sure you use chicken thighs...hopefully, your family aren't as picky). Using chicken thighs, this recipe is absolutely amazing and a definite repeat!

Original recipe from Damn Delicious

Preheat oven to 400 degrees F. To make the mustard rub, combine: 

1 tablespoon olive
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste

Using your fingers or a brush, work the mustard rub onto both sides of: 

4-8 bone-in, skin-on chicken thighs (depending on the number of guests...keep the rest of the recipe the same, you will just have more sauce in the end)

In a large bowl, whisk together:

3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste

2 tablespoons chicken stock, or more, to taste (you can also use white wine. Somehow, I had white wine, but no chicken stock, and needed a substitute...)

Add more chicken stock as needed until desired consistency is reached; set aside.

Heat:

1 tablespoon olive oil 

in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add mustard mixture and sprinkle with

1 tablespoon fresh rosemary

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately; perhaps with some steamed broccoli and brown rice on the side. 

INGREDIENTS
3 tablespoons Dijon mustard
3 tablespoon whole grain mustard
3 tablespoons honey, or more, to taste
2 tablespoons chicken stock, or more, to taste
1 tablespoon olive oil
3 sprigs rosemary
FOR THE MUSTARD RUB
1 tablespoon olive
1 tablespoon whole grain mustard
Kosher salt and freshly ground black pepper, to taste
4-8 bone-in, skin-on chicken thighs