We eat chicken pretty frequently in this home. When I discovered that D loved the Mad Hungry’s Flat Roast chicken, it sort of became my go to make him happy meal. There is nothing quite like seeing your man super satisfied with a meal, okay seeing anyone you love happy with a meal.
I used to meal plan our whole week as I do not love to go to the grocery store. I love good food, but I prefer to go to the grocery store once a week. At some point, I discovered the bulk section at Whole Foods and started freezing the animal meats that we use most frequently. Generally, we have boneless skinless chicken thighs, boneless skinless chicken breasts, lamb shanks (Nigella Lawson’s lamb recipe inspired this must have meat), and whole chickens.
These freezer staples mean that I can keep the once a week grocery run as a standard while also ensuring that we eat pretty healthy. Our backyard veggie garden has also made this easier.
Now that I am teaching yoga once a week and we have had oodles of houseguests on the weekends recently, I am trying to make it to the Uptown Market in Phoenix on Wednesdays to stock up on everything else. I prefer the Saturday market, but it is just not feasible right now.
A few weeks ago, I shook things up with Arroz con Pollo in place of our standard recipe, so I opted to keep that going and try a Chicken with Mustard recipe that I saw in Sur La Table’s recent catalog.
I read somewhere that if you eat meat, then you should feel comfortable butchering it. Apparently, I am becoming quite comfortable hacking up chickens. (Shhh don’t tell D, but I sort of want some chickens for fresh eggs….)
This chicken with mustard recipe is a definite do-over recipe. Loved that it provided enough leftovers for TWO more meals – chicken tacos and tonight’s chicken casserole (recipes to follow this week).
Apparently, I like to tweak recipes, so I am going to include recipes below to ensure you have them the way I used them.
Chicken with Mustard – modified from Sur La Table
½ cup (135g), plus 3 tablespoons Dijon mustard
¼ teaspoon sweet or smoked paprika
Freshly ground black pepper
¾ teaspoon sea salt or kosher salt
4 chicken thighs and 4 legs (8 pieces, total) – I opted to use a cut up whole chicken, so 2 chicken breasts and 2 chicken thighs, which meant longer cooking time, but more leftovers…
1 cup (100g) diced smoked thick-cut bacon – I didn’t have any bacon, but I had some bacon fat in the fridge, so I used that!
1 small onion, peeled and finely diced
1 teaspoon fresh thyme leaves, or ½ teaspoon dried
1 cup (250ml) white wine
1 tablespoon whole mustard seeds or grainy mustard
2 to 3 tablespoons crème fraîche or heavy cream – I used fresh homemade yogurt in place of crème fraîche as pretty much I use yogurt for everything now
Warm water (optional)
Chopped fresh flat-leaf parsley or chives, for garnish – I cut off the tops of the red onions growing in our garden for the “chives”
Mix ½ cup (135g) of the Dijon mustard in a bowl with the paprika, a few generous grinds of the peppermill, and the salt. Toss the chicken pieces in the mustard mixture, lifting the skin and rubbing some of it underneath.
Heat a wide skillet with a cover or a Dutch oven over medium-high heat and add 1 TBSP bacon fat – I used my favorite Le Creuset braising pan again. Add the onion and cook for about 5 minutes, until soft and translucent. Stir in the thyme, and let cook for another few minutes, and then scrape the cooked onion into a bowl.
Add a bit of olive oil then chicken to pan. Cook over medium-high heat, browning on each side, approx 6 min per side.
Remove chicken to bowl with the onions. Add the wine to the hot pan, scraping the darkened bits off the bottom with a sturdy flat utensil – I used a wooden utensil to try no to damage the bottom of the Le Crueset pan.
Return chicken and onions to pan and bacon if you have it. Cover and cook over medium-low heat. Turn chicken a few times in sauce until the chicken is cooked through, about 35 minutes (used time from the Arroz con Pollo recipe to gauge timing). Allow to sit on covered off-heat on stove for 10 minutes.
Remove chicken from pan to serving plate. Stir in remaining mustard (both Dijon and grainy mustard), and yogurt. Thin with a little warm water if necessary. Garnish with chives.
Served chicken with fingerling potatoes a la Cheryl Sternman Rule and sautéed mushrooms for a nice complete meal.
Fingerling Potatoes with Rosemary & Garlic – modified from Ripe by Cheryl Sternman-Rule
Fingerling potatoes – sliced in 1/2 or 1/4 depending on size
2 – 3 finely chopped garlic cloves
handful of chopped rosemary
salt and peppper
Preheat oven to 400. Toss potatoes, garlic, rosemary, olive oil, salt and pepper on rimmed baking sheet. (Huge fan of one pot/pan dishes and this is no exception). Put baking sheet in oven and cook for approx 15-20 min turning potatoes a few times until nice and golden.
Assorted mushrooms, chopped – I used oyster and another type from the mushroom guy at the farmer’s market
2 – 3 finely chopped garlic cloves
Heat oil saute pan over medium-high heat. Add garlic until fragrant approx 30 sec. Add mushrooms. Stir constantly until mushrooms are soft.