Mustard Chicken
Yes, it’s a simple name because it’s a delightfully
simple recipe. Simple and simply
elegant. Hey, you can make this on a
weeknight, when you get home from work. No need to wait for the weekend and
spend a few hours in the kitchen.
How can this be? You ask.
Because you know I’m a simple guy, with simple ideas, who simply wants
to please. Let’s put it this way, if you
don’t like the recipe, you have my heart felt sympathy and you’re invited to
drop by for a drink.
Ok. Short and Easy, just like your first girl friend.
Mustard Chicken – easily adaptable to smaller or
larger groups
5 chicken thighs (bone in, skin on)
Olive oil
Paprika
5 medium sized shallots, peeled and sliced thinly (use a
sweet onion, only if you must)
1 1/2 Cups of dry or half dry white wine
1 Cup Dijon Mustard with seeds
1 Cup yogurt
Preheat the oven to 400ºF or 200ºC
First step, dust the chicken with plenty of paprika. If you can do this ahead, do it, but if not,
dust the thighs right before cooking. Put 2-3 Tablespoons olive oil in a large
skillet (I prefer cast iron) and turn the heat to medium. When the skillet is at temp, place the
chicken thighs skin side down, cover and cook for 8 minutes.
Toss a little more oil in a smaller skillet, add the sliced
shallots and stir until barely browned. Add the cooked shallots to the chicken
and pour in the wine. Leave the skillet
uncovered and let the chicken/shallots/wine simmer and slightly reduce.
While it’s reducing, mix the mustard and yogurt. Add the mixture to the skillet, stir and
spoon some of the sauce over the chicken.
Cover and slide the skillet into the oven for 20-25 minutes. At the halfway point, spoon some sauce over
the chicken, cover and continue to cook in the oven.
Voilà! C’est fini!
What to do now. Well,
green vegetables go nicely on the plate for color, and a salad or slaw would
most certainly be welcome. How about
some green beans cooked with lightly browned onions, just enough chicken broth
to barely cover the beans, a drained can of Mexican style tomatoes and a
squeeze or two of fresh lemon?
Well, hell yes! And
since you’ve already opened some delicious wine to season the chicken….just
saying….but you may quote me. À votre santé!
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