I made "Man Pleasing Chicken from Cheezz and it was darn good!

[deb-in-mi]

Hate the name - but so darn easy and good. I actually mix the ingredients right in the baking dish prior to putting the chicken in. I also used 3/4 Dijon and 1/4 ground mustard where it calls for 1/2 cup mustard.

A gravy oil separator doo-hicky thingee is a big help!

http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/

 

[cheezz]

Huh! Well, good to know someone liked it. It must have a real mustardy taste?

 

[deb-in-mi]

Not really - could be because I split the mustard between Dijon and Stone Ground and used

a bit less than called for. The maple syrup and rice wine vinegar really balanced it.

 

[erininny]

How about "Human-pleasing Chicken"? smileys/smile.gif An easy fix...

 

[cheezz]

Thanks deb. I still might try this.

 

[richard-in-cincy]

Thank you. When I see the "man-pleasing" tag I want to hurl.

 

[amanda_pennsylvania]

LOL--yeah, me, too.

 

[meryl]

Ugh - Me three.

 

[marianne]

2nd Opinion: GOOD! After reading deb's comments,. I decided to re-visit this one, since I had

purchased a small bottle of Maple Syrup for it. I used deb's suggestion and used part Dijon and part Creole mustards, with Sushi Vinegar, since I didn't have plain rice wine vinegar.

This was delicious, and DH really liked it. He's not a big fan of mustard, so he surprised me. I plan to include this in our regular rotation of recipes from now on. Served with rice, roasted asparagus and a green salad.

FWIIW, DO NOT use WalMart skinless boneless chicken thighs. They were pieces of thighs, not whole thighs, and they didn't brown like in the picture, because they gave off so much injected water. I'll use Winn Dixie thighs from now on.

Otherwise I think this is a keeper, and maybe I can make up a better PC name. How about "Chicken Thighs in a Savory Mustard Sauce"? LOL

 

[cheezz]

Yes, I think it needs a new name...