Anyone tried this? Man-Pleasing-Chicken
- Thread starter cheezz
- Start date
dawn_mo
Well-known member
That looks and sounds delish. It reminds me a little of 5 Ingredient Chicken.
I am going to make this during the week. Thanks for the link!
http://eat.at/swap/forum16/56_Dawn/MOs__5-Ingredient_Chicken
I am going to make this during the week. Thanks for the link!
http://eat.at/swap/forum16/56_Dawn/MOs__5-Ingredient_Chicken
I used to make a similar recipe that called for honey instead of syrup. It wasn't quite so heavy on
the mustard as this one, Dh always loved it, I had recipes I liked better. That recipe used curry powder more like the one Dawn posted above.
I make a grilled pork tenderloin recipe that uses chipotle chiles, maple syrup and dijon mustard, it's delicious. I hope you make it and can give us a review. The picture looks so good.
the mustard as this one, Dh always loved it, I had recipes I liked better. That recipe used curry powder more like the one Dawn posted above.
I make a grilled pork tenderloin recipe that uses chipotle chiles, maple syrup and dijon mustard, it's delicious. I hope you make it and can give us a review. The picture looks so good.
I chickened out (tee hee) after reading CathyZ's comment, and made Chicken Chasseur from
Janet and Joe instead. It was very good, and even better today. Quick and easy, too.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=183792
Janet and Joe instead. It was very good, and even better today. Quick and easy, too.
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=183792
Didn't mean to stop you from trying the recipe. Another REC inside
For me it was way too much mustard, way too much maple, way too much sweet and the rice vinegar did not work- it added to the cloying problem. I found that the chicken was better cold the second day. I think my biggest problem with the recipe was the sweet part. Could just be my taste.
One of my favorite recipes is Chicken Dijonnaise from Silver Palate- maybe, if you want to try a different mustard-y chicken recipe you will try this one- it is wonderful and very easy:
CHICKEN DIJONNAISE
From The Silver Palate Cookbook (serves 2-4)
1 quartered chicken, 3 lbs
1/3 cup mustard
freshly ground black pepper to taste
1/3 cup vermouth or dry white wine
1/2 cup heavy cream
salt to taste
Coat the chicken with mustard and set in a bowl, covered, for 2 hours at room temperature. Preheat oven to 350 degrees. Arrange chicken, skin side up, in a baking dish. Scrape out all remaining mustard and spread over the chicken. Season lightly with pepper and pour the vermouth around the chicken. Set the dish on the center rack of the oven and bake, basting occasionally, for 40 minutes. Scrape the mustard off the chicken and back into the baking dish. Transfer the chicken to a covered platter and keep warm. Skim as much fat as possible from the juices and put the baking dish over medium heat on top of the stove. Bring to a boil, whisk in the cream, and lower heat, Simmer the sauce for 10 minutes or until thickened (reduce by 1/3) and season lightly with salt and pepper. Taste and correct seasoning.
For me it was way too much mustard, way too much maple, way too much sweet and the rice vinegar did not work- it added to the cloying problem. I found that the chicken was better cold the second day. I think my biggest problem with the recipe was the sweet part. Could just be my taste.
One of my favorite recipes is Chicken Dijonnaise from Silver Palate- maybe, if you want to try a different mustard-y chicken recipe you will try this one- it is wonderful and very easy:
CHICKEN DIJONNAISE
From The Silver Palate Cookbook (serves 2-4)
1 quartered chicken, 3 lbs
1/3 cup mustard
freshly ground black pepper to taste
1/3 cup vermouth or dry white wine
1/2 cup heavy cream
salt to taste
Coat the chicken with mustard and set in a bowl, covered, for 2 hours at room temperature. Preheat oven to 350 degrees. Arrange chicken, skin side up, in a baking dish. Scrape out all remaining mustard and spread over the chicken. Season lightly with pepper and pour the vermouth around the chicken. Set the dish on the center rack of the oven and bake, basting occasionally, for 40 minutes. Scrape the mustard off the chicken and back into the baking dish. Transfer the chicken to a covered platter and keep warm. Skim as much fat as possible from the juices and put the baking dish over medium heat on top of the stove. Bring to a boil, whisk in the cream, and lower heat, Simmer the sauce for 10 minutes or until thickened (reduce by 1/3) and season lightly with salt and pepper. Taste and correct seasoning.