Hello Guys and Dolls...guess who's back!?!
It's the Gutsy Cooks Club!!! Oh yeah, we're pretty pysched about this comeback!
Just like Monica's husband Tom, my husband Sam is SUPER excited because it means I will be cooking at least one meal a week ;-).
Needless to say, I'm really enthusiastic to get back into trying new recipes and learning new techniques. I tell you what, if you find yourself needing some inspiration in the kitchen, I suggest you join us at the Gutsy Cooks Club. It's fun, challenging, and if you enjoy cooking and trying different types of food, you're going to love it.
So without further ado...this week's choice is Baked Chicken with Honey-Whole Grain Mustard Glaze, from the book "Mad Hungry", by Lucinda Scala Quinn.
A simple dish consisting of just a few ingredients, the most "exotic" ingredient being the whole grain mustard, I was all too happy to give it a try...and in typical SamCyn fashion, I changed it up a bit by making it with chicken breast, rosemary and adding salmon to the mix, thus making it a surf and turf.
We baked the salmon in a separate dish for a shorter period of time, to avoid having it overcooked and dry. Unfortunately, the chicken was a bit dry, so next time I'll use chicken breasts with bone and skin.
Served up with some fingerling potatoes and asparagus, this recipe is a keeper...we enjoyed the contrast of the somewhat "rustic" flavors of the whole grain mustard with the sweetness of the honey in the glaze. Although, Sam and I both agreed, it's much tastier with the salmon.
Thanks and have a great day!
“If ye have faith as a grain of mustard-seed, ye shall say unto this mountain, Remove hence to yonder place; and it shall remove” - Bible Quote
by Lucinda Scala Quinn
- 8 chicken thighs
- 1/2 cup olive oil (maybe more)
- 1 lemon (juiced)
- Salt and pepper, to taste
- Some fresh herbs (if you have them)
- 1 tablespoon whole-grain mustard (Calder also used maple mustard and a little Dijon)
- 1 or 2 tablespoons honey
- 1/3 cup olive oil
- A little salt and pepper
Marinate chicken in olive oil, lemon juice, salt, pepper, and herbs, for at least 1 hour and up to a day in advance. Preheat oven to 375 degrees Fahrenheit. Rub big baking pan with olive oil or butter, place thighs skin side down.
Bake for 20 to 25 minutes and turn skin side up. Bake for 10 more minutes. To make the glaze, add mustard, honey, and oil in a bowl in that order, whisk, add salt and pepper, whisk some more. Apply glaze with brush or spoon and broil for 5 minutes.
Take out and let rest for a second, and make sure you save all those delicious, lemony, chickeny juices that collected in the pan.
Try it, you won't be disappointed!