Ted shuffled out of his cave and grunted these great (and sometimes not
so great) words of knowledge:
Quoted message said:I found the following recipe in my files -- DH & DS want to try it,
but I simply cannot stand dill. Any suggestions for a different but
appropriate herb to take its place? I'm thinking rosemary, but I
dunno; what goes well with honey and mustard?
Honey-Mustard Chicken
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1 teaspoon freshly grated orange peel
1 2.5 pound chicken, cut into pieces
Preheat oven to 400 degrees F. Comine mustard and honey in a small
bowl. Stir in dill and orange peel. Line a baking sheet with foil.
Place chicken, skin-side down, on prepared pan. Brush sauce on top
of chicken, coat well. Turn chicken over. Gently pull back skin and
brush meat with sauce. Gently pull skin back into place. Brush skin
with remaining sauce. Bake until juices run clear when thickest portion
of meat is pierced with a knife, about 30 minutes.
Make ahead: Make the hone-mustard sauce ahead of time as directed;
keep refrigerated until ready to use. Store in an airtight container
for up to 1 week.
Variation: Give the chicken a wonderful tangy tasted by adding 2
tablespoons of orange marmalage to the sauce.
Here is a similar recipe that I have. As you can see, 1 tsp of thyme
and 1 tsp of marjoram should work just as well.
Bistro Chicken with Rosemary Roasted Potatoes
4 (6 oz) skinned chicken breast halves
1/4 cup stone ground mustard (such as Plochman’s Natural Stone Ground
Mustard - see note)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 tablespoon fresh or 1 teaspoon dried marjoram
2 baking potatoes, each cut into 8 wedges (about 1 pound)
1 tablespoon olive oil
½ teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1 teaspoon olive oil
1 1/3 cup chopped onion
3/4 cup dry white wine
4 garlic cloves, minced
1 (16 oz) can fat-free, less sodium, chicken broth
1 ½ teaspoons cornstarch
1 tablespoon water
1. Combine first 4 ingredients in a shallow dish. Cover and marinate
in refrigerator 2 hours, turning occasionally.
2. Preheat oven to 450 degrees
3. Combine potatoes and the next 4 ingredients (potatoes through
pepper) in a medium bowl; toss well. Arrange potatoes on a baking
sheet coated with cooking spray. Bake at 450 degrees for 30
minutes or until tender.
4. While potatoes are baking, prepare chicken. Heat 1 teaspoon oil in
a large Dutch oven (or large frying pan WITH a cover) over medium-high
heat. Add onion and sauté 8 minutes, stirring frequently. Add wine and
bring to a boil. Stir in garlic. Place chicken, breast sides up, on
top of onion. Add broth, and bring to a boil. Cover, reduce heat to
medium, and cook 15 minutes or until chicken is done. Remove chicken
from pan with a slotted spoon; keep warm. Bring broth mixture to a
boil, and and cook until reduced to 2 cups (about 12 - 15 minutes).
Combine cornstarch and water; add to pan, and bring to a boil. Cook 1
minute, stirring constantly.
Pour sauce over the chicken. Serve with roasted potatoes. Yield: 4
servings (serving size: 1 chicken breast half about 1/3 cup sauce and 4
potato wedges).
NOTE:
The difference between Stone Ground Mustard and regular Mustard is
garlic. I use regular mustard and add 1/8 teaspoon garlic powder to it.
(1/8 tsp garlic powder = 1 clove garlic).
For those of you who would prefer a milder (not as “mustardy”) taste -
add 2 oz of honey to the mustard marinade. I also make more potatoes -
4 wedges is not enough for me. One final note -
crushing the rosemary is a PAIN, but necessary for even coating of the
potatoes.
