Finally able to get back to this today with a new and delicious recipe. Life has been getting in the way of blogging...ha! You will be happy to know that I have been busy cooking and have a whole lot of new recipes to share. All coming in the next few weeks. So, please come back and have a browse around.
I thought this very tasty and quick chicken was a good place to start today. If you have never tired the honey mustard combo, try it soon! Just such great flavours together. Let's take a look.
Last Saturday I found myself in the kitchen with so many food ideas I didn't know what to do with them all. Sometimes, that is how it goes. A creative strike hits and you just can't hold me back. Other times, toast is a struggle. So I take the good and embrace it with all I got when it comes along.
I spent the entire day in the kitchen. Some bread was baked, a new dessert, something tasty with quinoa, and this chicken dish. It was a busy and rewarding afternoon. Which brings me to this chicken. I was planning on making my trusty ol' Green Olive Chicken. We all really like it around here and it is so easy to make. I must have made it like a zillion times over the past decade or so. That's when I couldn't find any olives in the house. What? I never EVER run out of olives. Now, I know I talk about substitution, but Green Olive Chicken really does need olives. Ah, you can probably guess that from the title. Because I was too lazy to make my way to the shop at the top of the road, something else had to happen.
Well, I had mustard and honey. The choice was clear.
This is seriously delicious. Like really so good you have to try it at least once.
In the recipe below you will notice I used chicken thighs. Yes, this is true, but I added one chicken breast to the pan to please the white meat eater in the family. It worked really well as the juices from the thighs kept the chicken breasts moist. I can't make an account for doing this with chicken breast alone. I would say if you use chicken breasts with skin on, it will work just fine. However, if they are boneless skinless chicken breast, it might just be a bit dry. If you like dark meat, use the thighs like in the recipe here.
This dish yields quite a lot of pan juices. So great for pouring over rice, potatoes or whatever side dish you are serving the chicken alongside. We served this with my favourite, Roasted Rosemary Potatoes. It went really well together.
The chicken thighs used in this recipe were quite small. If your thighs are on large side, increase cooking time by about 10 minutes. Chicken is cooked when juices run clear and is no longer pink. As well, these had the skin removed. Again, you could easily cook them with the skin on, just prepare for a greasier broth in the dish after it has cooked. I would then recommend skimming the top before pouring it over your chicken and side dish when serving.
Happy cooking and Happy Friday!
Honey Mustard Glazed Chicken
Serves 4 / Prep time: 10 minutes / Cook time: 35 minutes
6 Chicken thighs
1/3 Cup/80 ml honey
2 Tablespoons mustard
2 Tablespoon butter
1 Tablespoon balsamic vinegar
3 Garlic cloves, crushed
1 Teaspoon sea salt
Fresh black pepper
Chives, for garnish
Preheat oven to 350 degrees F. Place the chicken in a 9 inch deep sided baking dish and set aside.
In a small saucepan set over medium heat, add the butter and garlic. Heat for just about 30 seconds and add the honey, mustard and balsamic vinegar. Whisk and bring to a boil. Season with salt and pepper and reduce heat to low. Leave to simmer for about 5 minutes.
Remove from heat and pour over chicken. Bake for about 35 - 40 minutes. Remove from oven and let stand 5 - 10 minutes before serving. Sprinkle over chives just before serving.
Click the downloadable link below to print recipe!
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