One of the things I love most about chicken is it's ability to go so very well with a lot of other flavours. It's just so very adaptable, and delicious. The breast meat is of course a lot leaner, but also very easy to dry out . . . the thighs and legs have a lot more flavor in the, and require longer cooking so that they are nice and tender, but it's no surprise that they actually have more flavor as they are the part of the chicken that gets the biggest workout! (If you are not buying factory farmed chicken that is. If you are, none of it will have much flavour)
We had our friends Tina and Tony over for supper last Saturday evening and I cooked this chicken for us for our supper. It went down really well and was enjoyed very much by all of us. I do so love the flavor and heat of a good mustard, and this dish uses two types of mustard . . .
The chicken pieces themselves are coated in a marinade of smooth and creamy full flavoured Dijon mustard, which is rich and has a bit of heat, but not overwhelmingly so . . . as well some smoked paprika for a bit of smokiness and of course some salt and black pepper.
While the chicken is marinating you brown off some pancetta cubes and onions . . . and then you brown the chicken . . . searing in that marinade and those juices all the way around the pieces . . .
The chicken (bacon and onions) are then braised in a mix of thyme, white wine and maple syrup, until the meat is succulent, tender and delicious. Stirring in some grainy mustard and cream at the very end, adds a bit of texture and richness to the sauce, which is so delicious spooned over those tender chicken pieces. Mashed potatoes or rice are the perfect accompaniment.
*Maple and Mustard Chicken*Serves 4 Printable Recipe
A deliciously easy one pot meal. I use my electric skillet for this, but you can use any large skillet with a lid that fits all the chicken. I served with mashed potatoes and broccoli. Also I don't eat the skin, but I do cook it with the skin on for this particular dish.
4 chicken thighs, skin on/ bone in4 chicken legs, skin on/bone in1/4 tsp smoked paprika1/4 tsp fine sea salt1/4 tsp freshly ground black pepper83g of Dijon mustard (1/3 cup) olive oil
Mix together the smoked paprika, sea salt, pepper and Dijon mustard in a large bowl. Add the chicken pieces, turning then to coat and rubbing it in. Set aside.
Heat a large skillet over medium high heat. Add the pancetta/bacon and cook, stirring frequently, until it is just starting to brown. Scoop out to a bowl, leaving any drippings in the pan. You should have about 1 TBS. If you don't you can add some olive oil. Add the chopped onion and cook until softened. Stir in the dried thyme and cook for a few minutes longer. Scoop out into the bowl with the pancetta/bacon.
Add a bit of oil to the pan and start to brown the chicken, browning it on all sides, over medium high heat, and working in batches if necessary. Remove the chicken as it is browned all over to a plate and set aside.
Add the wine to the skillet, scraping up any brown bits, and bringing to the boil. Reduce to low and then add the pancetta/bacon, onions and maple syrup. Stir in the cooked pancetta/bacon and the onions. Return the chicken and any accumulated juices to the pan, turning the chicken to coat. Cover tightly and cook over very low heat for 35 to 40 minutes until the chicken is very tender.
Remove the chicken to a warm platter. Stir the grainy mustard and cream into the pan juices and heat through. Spoon over the chicken and serve immediately. Delicious!