It’s hard to believe that summer’s almost over, but here’s an easy back-to-school dinner that the kids will love. It’s something I happened upon quite by accident, but it’s not only delicious it requires very little effort to make. “So what was the accident” you ask? Well, I was out out looking for Dijon mustard when I accidentally bought the wrong thing. I’m not sure if there was a stray bottle in the wrong place, or if I was just being extra scatterbrained that day, but somehow I’d brought home a jar of honey mustard instead of the Dijon I was looking for. Oops!
It was a bummer because I really needed the Dijon that day, and doubly so because I’m not the type to buy pre-mixed sauces when I can make something myself. I looked at the label expecting to find some horrible unpronounceable ingredients, but there weren’t any, and after opening it up and tasting it, it was actually pretty good.
Although I’d originally planned on making a Poulet a la Moutarde, I changed gears and came up with this Honey Mustard Chicken, which requires significantly fewer ingredients and less effort than the braise I’d been planning. The dish takes about 40 minutes from start to finish, but 30 minutes of that time is spent with the chicken in the oven. This leaves you plenty of time to make a side of Bourbon Mac and Cheese, a Green Tomato Gratin or some Zucchini Pancakes.
Honey Mustard Chicken
- 1/4 cup honey mustard
- 1/4 cup white wine
- 22 ounces skin-on bone-in chicken pieces
- 1 tablespoon olive oil
- 1 sprig rosemary
- 1 large clove garlic, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lemon, sliced thin and seeds removed
- Parsley, minced for garnish
- Preheat to 350 degrees F.
- Make the sauce by whisking together the the honey mustard and wine. If you don't have honey mustard, you can make it by mixing together 2 tablespoons of mild honey with 2 tablespoons of dijon mustard.
- Season the chicken on all sides with salt and pepper.
- Heat a heavy bottomed, oven-safe pot that's just large enough to hold the chicken in a single layer over medium-high heat until hot.
- Add the olive oil, rosemary and garlic and fry until fragrant. Add the chicken, skin side-down, making sure the garlic and rosemary don't get trapped under the chicken. Fry undisturbed until golden brown (about 3-4 minutes).
- Flip the chicken and then immediately pour the honey mustard sauce all over every piece of chicken. Top each piece of chicken with a slice of lemon.
- Place the pot in the oven (uncovered), and bake the chicken for 30-35 minutes (or until an instant read thermometer inserted into the thickest part of the chicken registers 165 degrees F.
- When the chicken is done, sprinkle the minced parsley on top and serve.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.