After another great brunch during which I completely forgot to take pictures :( I decided to make dinner for us. I had a recipe for honey mustard chicken in the crockpot and one in the oven. I didn't have enough crockpot time so I went for the oven recipe.
I will make the crockpot recipe soon. In the meantime, this recipe was adapted from Simply Recipes. It looked so pretty in the pictures and I thought The CEO would love it.
As I thought about what on Earth I serve these with (side dishes are not my strength yet...must work on it...I am too much of a one pot meal gal), I remembered the meh lentils in the fridge. My biggest issue with these was that they didn't have enough flavor. I also remembered one of my favorite meals (prior to the blog), which involved making lentils with chicken in the oven. And I had a total "A-Ha"moment.
So here is the recipe, enjoy!
Ingredients:
4 chicken thighs, skin on (even if you don't like skin, you should cook these with it on and then discard later)
1/2 cup spicy brown mustard
1/2 cup honey (or to taste....I played this very slowly until I got it right)
salt
pepper
1 tablespoon olive oil
butter
a few rosemary sprigs
One batch of lentils with roasted vegetables
What you do:
Preheat the oven to 350.
Dry the chicken with paper towels. Sprinkle both sides with salt and lay them in a shallow baking dish.
Mix the mustard, honey, and olive oil together. Adjust levels until you like the taste. Pour half of the honey mustard on the chicken. Stick some rosemary sprigs in the pan between the chicken thighs. Then, and this is important, place a small pat of butter on each chicken thigh (this makes the skin crispy. It is great, trust me) and place in the oven for 30 minutes.
Take the chicken out of the dish and put the lentils in the dish, stirring in the sauce...make sure to get the crunchy bits in. Drizzle all but a few tablespoons of the remainder of the honey mustard on the lentils (make more if necessary), then put the chicken back on top of it and top each thigh with a bit more sauce. Place them back in the oven and bake another 30 minutes. Remove from the oven and allow to cool.
When cool enough to handle, remove the chicken to a serving platter and stir the lentils well.
Feed your family.
Conclusion:
Yum. The chicken is moist and honey mustard flavored without being overpowering. And the lentils were completely rescued and recovered. I am glad I thought of it.
Here is the pan just out of the oven:
I will make the crockpot recipe soon. In the meantime, this recipe was adapted from Simply Recipes. It looked so pretty in the pictures and I thought The CEO would love it.
As I thought about what on Earth I serve these with (side dishes are not my strength yet...must work on it...I am too much of a one pot meal gal), I remembered the meh lentils in the fridge. My biggest issue with these was that they didn't have enough flavor. I also remembered one of my favorite meals (prior to the blog), which involved making lentils with chicken in the oven. And I had a total "A-Ha"moment.
So here is the recipe, enjoy!
Ingredients:
4 chicken thighs, skin on (even if you don't like skin, you should cook these with it on and then discard later)
1/2 cup spicy brown mustard
1/2 cup honey (or to taste....I played this very slowly until I got it right)
salt
pepper
1 tablespoon olive oil
butter
a few rosemary sprigs
One batch of lentils with roasted vegetables
What you do:
Preheat the oven to 350.
Dry the chicken with paper towels. Sprinkle both sides with salt and lay them in a shallow baking dish.
Mix the mustard, honey, and olive oil together. Adjust levels until you like the taste. Pour half of the honey mustard on the chicken. Stick some rosemary sprigs in the pan between the chicken thighs. Then, and this is important, place a small pat of butter on each chicken thigh (this makes the skin crispy. It is great, trust me) and place in the oven for 30 minutes.
Take the chicken out of the dish and put the lentils in the dish, stirring in the sauce...make sure to get the crunchy bits in. Drizzle all but a few tablespoons of the remainder of the honey mustard on the lentils (make more if necessary), then put the chicken back on top of it and top each thigh with a bit more sauce. Place them back in the oven and bake another 30 minutes. Remove from the oven and allow to cool.
When cool enough to handle, remove the chicken to a serving platter and stir the lentils well.
Feed your family.
Conclusion:
Yum. The chicken is moist and honey mustard flavored without being overpowering. And the lentils were completely rescued and recovered. I am glad I thought of it.
Here is the pan just out of the oven:
 |
| That's some chickeny goodness right there |
And this is it plated:
 |
| It is very filling, hence reasonable portions |
This was a huge success. The CEO enjoyed it thoroughly, as did I.
Next...I don't know. But I will think of something.
It looks like a delicious meal.
ReplyDeleteThanks, it was really good!
ReplyDelete