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lili@delightfulpalate.net

Delightful Palates Balsamic Garlic Honey, Lemon, Mustard Chicken

 Delightful Palates Balsamic Garlic Honey, Lemon, Mustard Chicken

Serves 4

 The secret is cooking the chicken and the marinade together and the marinade and the chicken juices reduce to a flavorful sauce.

 

 2 bones in, skin on chicken breast halves

4 bone in chicken thighs

Salt

5 garlic cloves, peeled

 

Marinade:

 2 teaspoons packed finely grated lemon zest

2 tablespoons lemon juice

2 teaspoons chopped fresh rosemary

1/3 cup Dijon mustard

1/3 cup packed light brown sugar

1/3 cup Balsamic Garlic Honey

2 sprigs of 2-inch fresh rosemary

½ large lemon, thinly sliced into half moons

 

Marinate the chicken pieces for 6 to 24 hours. Wash and dry the chicken. With a sharp knife, poke three or four slits in both sides of each piece of chicken to help marinade penetrate. Put chicken in a large glass bowl. Toss with 1 ½ teaspoons salt. Crush the garlic cloves, sprinkle with a little salt, and mince finely into a paste; you should have 1 ½ to 2 tablespoons. Add to the chicken and coat the pieces roughly with the garlic paste.

Combine marinade ingredients except rosemary sprigs and lemons. Scrape into the bowl of the chickens and coat the chicken add rosemary and lemon slices. Wrap bowl with plastic wrap and chill for up to 24 hours.

 

Pre-heat oven to 400 degrees. Up to an hour ahead, remove the chicken from the refrigerator to take off the chill. Pour the chicken and the marinade, scraping the bowl, into one 10 x 15 inch Pyrex baking dishes. Place chicken side up and the pieces are evenly distributed.

 

Put the chicken in the oven to roast. As it cooks, the marinade will bubble and begin to reduce. After 30 minutes, baste with the pan juices. The chicken is done when it turns deep brown and the pan juices have reduced and a paring knife easily into a thigh about 1 hour. The pan juices may separate, meaning the fat will be floating on top of the juices, which will be very thick.

 

Transfer the chicken to a cutting board and tint with foil. Pour juices into a de greaser. Return drippings back to pan and add 3 tablespoons of water. Taste for seasoning and water if to intense. Cut each chicken breast into halves and spoon sauce over it.