Winter is finally here, there is a blizzard outside, the likes I haven't seen in a long time. The kitchen is warm and dark, the children are listening to “Frozen” on the CD player and the house smells of mandarins. It is really idyllic here right now. Almost like Christmas! 🙂
The only draw back is that the darkness and the coziness makes me really drowsy, I would actually like to get on the couch with a nice book and a cup of tea. Oh well, I would probably fall asleep within five minutes if I start reading now...
So I'd better tell you about this chicken. Baked chicken thighs in a delicious honey mustard sauce. It was amazing, we had this last weekend and I was that close to cooking it again today. Too bad I had forgotten to unfreeze the chicken legs. I found the recipe on Damn Delicious, a blog with soooo many amazing chicken recipes, it is really hard to decide what you want to cook once you start perusing them. I decided to make this one because I had everything I needed at home. I changed it slightly, using whole chicken legs and marinating the chicken for a while.
Chicken in Honey Mustard Sauce
- 6 whole chicken legs quarters
- 2 tablespoons whole-grain mustard
- 4 tablespoons olive oil divided
- fine salt and pepper
- 5 tablespoons Dijon mustard
- 5 tablespoons whole-grain mustard
- 5 tablespoons clear honey
- 5 tablespoons chicken stock
- 5 rosemary sprigs
- Divide the chicken legs at the joint and remove the fat hanging on the inside of the thigh. I also remove the upper part of the chicken thigh, where the back of the chicken begins. I use those parts to make chicken broth. But you can leave that on if you don't want the extra work, or you can use chicken thighs where that part has already been removed.
- Marinate chicken: Mix the whole grain mustard and 2 tablespoons of olive oil. Place the chicken in a large shallow dish and rub it all over with this mixture. Cover with plastic foil and leave to marinate in the fridge for about one hour.
- Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
- Brown chicken: Heat the remaining olive oil in a large oven-proof skillet, large enough to hold all the chicken parts in one layer. Place the chicken in the pan, skin-side down, and fry on all sides until golden brown. This should take about 2-3 minutes per side.
- Cook: In the meantime, stir together the Dijon mustard, the whole grain mustard, the honey, and the chicken stock. Add to the browned chicken, sprinkle everything with the rosemary, place the skillet in the oven and cook for about 25 minutes or until the chicken is cooked through. The juices should run completely clear to make sure that the chicken is cooked through pierce the thighs with a toothpick; the juices should run completely clear.
- Serve with baguette and green salad.
Kate @ Framed Cooks says
Chicken and honey mustard are definitely a match made in heaven - yours looks AMAZING!
Thank you, Kate
Meghan | Fox and Briar says
This is totally beautiful and looks like such a cozy meal for a winter day! Pinning!
Kathy @ Beyond the Chicken Coop says
Sounds like a lovely afternoon! I hope you got a nap in....there's nothing better than dozing on a cozy day! This chicken dish sounds like a perfect dish for your snowy day. I'll bet it added more wonderful smells to your house!
Angie@Angie's Recipes says
I love that honey mustard sauce!! Gotta get some chicken wings to try this.
allie @ Through Her Looking Glass says
A blizzard!!! Lucky you. I honestly love a good storm, Adina. I can imagine how delicious this chicken dish tasted on a cozy, snowy day.
As long as I am inside and the fire is roaring, I am not against a storm either. 🙂
Thao @ In Good Flavor says
These drumsticks look incredible! I can see how you would want to make it again this week. I hope your blizzard didn't cause too much of an inconvenience. We are still waiting for our first one this season...
Kimberly @ The Daring Gourmet says
Few things beat the ambiance of a storm outside and a cozy fire inside 🙂 This chicken sounds terrific and your photos make me want to dive in head-first!
I know this post is a little dated, but can these be frozen after cooking and then reheated in the microwave? We're creating a meal prep plan.
Hi Melissa. I've never frozen this particular meal, but you can freeze cooked chicken. Freeze it immediately after the chicken is cool, don't let it stand too long at room temperature before freezing. I would defrost it overnight in the refrigerator. I don't have a microwave, so I really don't know about defrosting in the microwave.