MUSTARD CHICKEN WITH WINTER VEGETABLES
This is a great way to make a chicken go further, and the mustard gives it that little kick
Provided by Mary Cadogan
Time 2h40m
Number Of Ingredients 14
Steps:
- Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
- When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
- Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don't have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
- Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
Nutrition Facts : Calories 920 calories, Fat 62 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 14 grams sugar, Protein 71 grams protein, Sodium 3.06 milligram of sodium
HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
ONE-PAN HONEY MUSTARD CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
- Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
- Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
- Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
- Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
- Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
- To serve, plate the chicken and vegetables and top with the pan sauce.
CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE
Here's an almost effortless recipe that makes a simply delicious, comforting chicken dinner. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.
Nutrition Facts :
HONEY MUSTARD CHICKEN WITH VEGETABLES
Yes, there are already lots of recipes posted for honey mustard chicken. But this one *is* different and more importantly, it is really good. I prefer this with chicken with bone as is is a bit more juicy, but you could switch to one pound of boneless chicken and reducing the cooking time.
Provided by justcallmetoni
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut the chicken with the bone into two inch pieces (use a good sharp knife or kitchen shears). Mix together the flour with 1/8 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken in the seasoned flour.
- Using a large non-stick skillet, heat the olive oil until hot. Add the chicken pieces and cook about 2 minutes per side until the chicken has a nice golden exterior. Transfer chicken to plate.
- Using the same skillet, add the red onions, green peppers, lemon zest, sage, garlic and remaining salt and pepper to the pan. Give a quick stir to scrape some of the bits on the bottom of the pan.
- Add the chicken broth, mustard and honey and bring the liquid to a low boil. Add the reserved chicken to the pan and cover. Reduce heat to a simmer and cook for about 10 minutes until the chicken is cooked through and the vegetables have softened.
- If you like a thicker sauce, bring the pan up to a boil and add a slurry of the water and cornstarch. Stir frequently until the sauce is bubbly and thick, about a minute or so.
- I like this with bulgar but rice, white or brown, would work well.
Nutrition Facts : Calories 278.2, Fat 5.1, SaturatedFat 1, Cholesterol 99, Sodium 361, Carbohydrate 14.9, Fiber 1.6, Sugar 7, Protein 42.1
MUSTARD CHICKEN WITH WINTER VEGETABLES (WITH FREEZING)
This is a recipe I collected from the Christmas 2008 copy of BBC Good Food Magazine. It looks good and I wanted to put it here for safe keeping. The recipe says it can be frozen.
Provided by Sarah_Jayne
Categories Stew
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put the chicken in a large pot.
- Halve 1 onion, 1 celery stick, and 1 carrot. Add to the pot with the herbs, pepercorns and a sprinkling of salt.
- Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours.
- Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
- When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
- Chop the remaining onion and cut the celery and carrots into thick slices.
- Heat the butter in the same pot, add the onion and the bacon lardons, then gently fry for 5 minutes until just starting to brown.
- Add the remaining veg, then fry for 2 minutes.
- Stir in the flour, then cook for 1 minute.
- Measure 30 fluid ounces of stock (if you don't have enough make it up with water), then gradually add to the pan, stirring.
- Cover, then simmer for 20-25 minutes until vegetables are tender,.
- Return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently.
- Season and sprinkle with parsley.
- FREEZING INSTRUCTIONS: Cool, then pack into a rigid container. Freeze for up to 1 month. Defrost in the fridge overnight, then gently reheat. Bring to the boil before serving.
Nutrition Facts : Calories 1016.8, Fat 74.4, SaturatedFat 27.1, Cholesterol 291, Sodium 1085.6, Carbohydrate 21.5, Fiber 5.3, Sugar 9.4, Protein 63.6
ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES
This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.
Provided by Deb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
- Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
- Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 393.1 calories, Carbohydrate 24.4 g, Cholesterol 122.4 mg, Fat 18 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 5.3 g, Sodium 404.5 mg, Sugar 14.6 g
ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE
Categories Chicken Mustard Onion Roast Graduation Rosemary Carrot Turnip Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
- Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.
MUSTARD CHICKEN WITH ROASTED VEGETABLES
This one-pot dish couldn't be simpler. Use our mustard chicken recipe as a base then experiment with other veg such as zucchini or eggplants. While you've got the oven on, why not serve the chicken and veg with baked potatoes, hot garlic bread or baby new potatoes roasted in olive oil and garlic?
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F Put the chicken in a bowl, mix together the mustard, oil and balsamic, then add to the chicken and toss together with plenty of salt and black pepper.
- Arrange the chicken, skin-side up, in a large ovenproof dish or roasting tin. You don't want everything crammed in or it will steam and not roast.
- Add the pepper, onions and garlic, pour over the white wine and tuck in the rosemary sprigs.
- Bake in the oven for around 30 minutes, add the artichokes, then cook for a further 10 minutes or until the chicken is well browned and cooked through.
Nutrition Facts : Calories 792.5, Fat 48, SaturatedFat 12.4, Cholesterol 210.6, Sodium 839, Carbohydrate 32.9, Fiber 11.1, Sugar 8.1, Protein 50.7
HONEY MUSTARD CHICKEN WITH ROAST VEGETABLES WW AUST. 5.5 PNTS
Make and share this Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
- Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
- Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
- Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.
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