chicken recipe

Chicken With Mustard and Bacon

by Anne Maxfield on May 7, 2018

Accidental Locavore Mustard Chicken With AsparagusFrank requested chicken with mustard “like the pork chops you make” last night.

I had just enough bandwidth to get it done (being in the throes of putting the house on the market) and thought it would be a good recipe to remind you of.

I was lucky enough to get an advance copy of David Lebovitz’s new book My Paris Kitchen. 

The recipes look great and the first one I put to the test was this one for poulet à la moutarde. It was one of those “what’s not to like?” recipes, with bacon and so much mustard I actually ran out of Dijon – something I wouldn’t have thought possible! This serves 4.

Chicken With Mustard and Bacon

  • ½ cup plus 3 tablespoons Dijon mustard
  • ¼ teaspoon sweet or smoked paprika
  • Black pepper
  • ¾ teaspoon salt (Kosher or sea salt)
  • 4 chicken legs and 4 thighs
  • 1 cup bacon, thick cut and diced
  • 1 small onion, diced
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • Olive oil (optional)
  • 1 cup white wine
  • 1 tablespoon whole mustard seeds or grainy mustard
  • 2-3 tablespoons crème fraîche or heavy cream
  • Chopped parsley or chives for garnish

In a bowl big enough to hold the chicken, mix ½ cup of the Dijon with the paprika, salt and pepper. Toss the chicken in the mustard, coating the pieces well, and rubbing some of it under the skin.

Heat a big skillet or Dutch oven over medium heat and add the bacon. Cook until the bacon is just starting to brown. Remove the bacon and drain on paper towels. Leave about 1 tablespoon of the bacon fat in the pan and discard the rest.

Add the onion and cook about 5 minutes until soft and translucent. Add the thyme, cook for another few minutes and scrape everything into a medium-sized bowl.

Accidental Locavore Mustard ChickenIncrease the heat to medium-high, add a little olive oil if needed and the chicken pieces in one layer. Don’t crowd them and cook in two batches if necessary. Brown them well on one side and then flip them over and brown the other side. Give it time as you want the chicken to be really browned as this is where the flavor comes from.

Remove the chicken from the pan and put it in the bowl with the onions. Add the wine to the pan and scrape off the bits that have stuck to the pan. Add the chicken, onions and bacon back to the pan. Cover and cook over medium heat until the chicken is cooked through, about 15 minutes (165° on an instant-read thermometer). While the chicken is cooking, stir it a couple of times, to coat with the sauce.

Remove the pot from the heat and stir in the mustard seeds or grainy mustard and the crème fraîche into the sauce. Sprinkle the parsley over the top, serve and enjoy!

My verdict: Wonderful! An important lesson I learned from Gabriel Rucker and again, making this recipe, is that you really have to have some patience (something I have in terribly short supply) and let the meat really brown – it makes a world of difference! This is a pretty classic recipe and I’ve done a variation of it with rabbit – also delicious! Since Frank isn’t fond of chicken legs, I just used thighs and that worked fine. As you read in the intro, I ran out of smooth Dijon, so added in about 3-4 tablespoons of grainy Dijon, which was fine. If you used a good, strong Dijon, it will give you more of a pronounced mustard taste (which is a good thing – right?). He suggests serving it with some fresh pasta, but rice or mashed potatoes would soak up the sauce nicely too. Definitely give it a try, it’s probably under an hour, start to finish.

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Naomi Pomeroy’s Wedding Chicken

by Anne Maxfield on October 9, 2014

Accidental Locavore Wedding ChickenThis is a chicken dish supposedly so delicious that Naomi Pomeroy served it on her wedding day, so the Accidental Locavore had to give it a try. It’s a pretty simple dish and I made it easier by eliminating a lot of chopping. It does need time to marinate, so plan ahead. Serves 4 if everyone gets two pieces. I had some surprisingly huge thighs, so one apiece was plenty.

  • 10   garlic cloves
  • 4   serrano chiles, with seeds, quartered
  • 3½” piece ginger, coarsely chopped (peeled if you like)
  • 1/2 cup olive oil
  • ½ cup soy sauce
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon kosher salt
  • 2 lemons, sliced, plus wedges for serving
  • 6   sprigs thyme
  • 8   skin-on, bone-in chicken thighs (about 3½ lbs.)

Accidental Locavore Chicken MarinadePut the garlic, chiles and garlic in the work bowl of a food processor and process until chopped. Add the olive oil, soy sauce, vinegar, sugar, fish sauce and salt and process until combined. In a large Ziploc bag put the marinade, lemon slices, thyme, and chicken thighs. Marinate in the refrigerator for at least 8 hours.

Preheat oven to 450°. Remove chicken from marinade, shake off excess marinade, and place, skin-side up, on a rimmed baking sheet. Roast until cooked through (an instant-read thermometer inserted in the thickest part of the thigh should register 165° and the juices should run clear), 25–30 minutes. Serve with lemon wedges and enjoy!

Accidental Locavore Roasting ChickenMy verdict: While I wouldn’t serve these at my wedding, they were tasty! They’re certainly easy enough just to pop in the oven for dinner, if you marinate them the night before, or even in the morning. I cut back on the fish sauce and the olive oil (the original recipe called for 3 tablespoons and 1 cup respectively) because a little fish sauce goes a long way and with the already fatty thighs I didn’t see the need for all that oil. If you’re a confirmed white-meat chicken person, you might want to add some more olive oil.

Grilling the thighs would also be a great option, in which case I would start them skin-side down and flip them halfway through. We served them with jasmine rice–keeping the Oriental theme going.

 

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Chicken With Artichokes and Olives

by Anne Maxfield on February 27, 2014

Accidental Locavore Chicken With OlivesIn preparation for yet another major snowstorm, the Accidental Locavore bought a bunch of boneless chicken thighs, not knowing exactly what I would do with them. Rather than doing my usual Indian chicken dish, I cruised through some recent recipes I’d saved. This one was from Epicurious.com and had the advantage of being pretty quick to prepare.

  • 8 boneless, skinless chicken thighs (about 1 1/2 pounds)
  • 2 tablespoons chopped fresh mint or cilantro for garnish
  • Salt & pepper
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch red pepper flakes
  • 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cups chicken broth
  • 4 teaspoons lemon zest-mixed use (about 2 lemons)
  • 3 tablespoons freshly squeezed lemon juice-mixed use
  • 1 cup canned chickpeas, drained and rinsed
  • ½ bag of frozen artichoke hearts, thawed
  • 1/2 cup pitted green olives

Pat the chicken dry and season with salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Cook until the liquid is reduced by half. Stir in the remaining broth, 2 teaspoons of the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover and simmer for 10 minutes.

Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is cooked through, about 15 minutes. Stir in the remaining tablespoon of lemon juice. Taste – you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint or cilantro. Serve and enjoy!

My verdict: I served this over a bed of couscous and it was really good. However, the leftovers the next day were even better! This recipe doesn’t call for cutting up the chicken thighs, but I might quarter them, just so they’re not such big hunks. You could substitute saffron for the turmeric and give this a more Moroccan twist. I made it again for dinner guests, this time in a slow cooker. I cut up the chicken and browned it. Then followed the recipe through deglazing the pan. Everything except the artichoke hearts went in the slow cooker on low for 6 hours. I added the artichoke hearts about a half hour before serving. It was almost as good, but lacked the freshness of the original. Either way, this is a good one to try.

 

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The Simplest and Best Grilled Chicken

by Anne Maxfield on August 1, 2013

Accidental Locavore Grilled Chicken and OnionsSometimes the Accidental Locavore truly is accidentally local. Such is the case with one of my all-time favorite marinades for chicken. It’s something I picked up ages ago at, of all places, Restoration Hardware, which then stopped carrying it (might have been the end of the season). Finally, this spring, I decided to see if it was possible to find it online and of course, there it was. It’s called Chiavetta’s Barbeque Marinade and it turns out to be from western New York State.

Accidental Locavore Chiavetta's MarinadeChiavetta’s is a very simple, vinegar-based marinade and it’s fabulous on chicken! The label says it’s “excellent with beef, poultry, lamb, pork and vegetables,” but frankly, I’ve never graduated past chicken. This may sound crazy, but an added benefit to it is that it doesn’t have to be refrigerated (if you ever saw my fridge, you would completely understand why), so buying a huge bottle and paying for shipping starts to make sense.

With a good chicken, cut into pieces, an overnight bath in Chiavetta’s, a leisurely grilling over charcoal and dinner is ready. Add an ear or two of corn (also grilled) and some tomatoes in a salad and that’s all I need to make me happy in the summer (well, maybe some ice cream for dessert if you really want to make it a home run)! Leftovers, if there are any, are great topping a salad for lunch the next day, or just eaten cold. I’ve never tried making chicken salad with them, but would imagine it would be pretty good, as would be a classic club sandwich.

The other day we had some lovely purplettes (purple spring onions) from our CSA, so I tossed them in some olive oil, Maldon salt and pepper and threw them on the grill with my marinated chicken. It was almost enough to make me forget that corn and tomatoes were still a few weeks away. What’s your favorite way to grill chicken?

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