Mustered Garlic Chicken
This recipe has a rich flavor and a well known Mustard, called the Dijon Mustard. Dijon (pronounced [di.ʒɔ]) is a French commune located between Paris and Rhone.Its inhabitants are called Dijonnaise.
But it is important to remember that the geographical origin of mustard remains unclear. Some researchers locate his origins in Afghanistan between 5500 and 2300 BC. For others, she is from eastern India and China. Brown mustard is now grown and used on five continents in temperate subtropical regions. A thousand years after the Sumerians (3000 BC) to which we owe the first traces of mustard, this spicy is cultivated by many civilizations (Egyptians,Greeks,Romans..).Mustard is known in the Old Testament as the mustard. The Apostle Matthew speaks of it in the parable of the mustard seed.
But I digress, see below my special composition:
Preparation 30 minutes
Cooking 1 hour 45 minutes
8 or 10 pieces chicken thighs
½ cup mustard de Dijon (You can use Honey Mustard as well)
½ cup olive oil
2 heads garlic no need to peel just split them
10 shallots, peeled and split in half
1 Tbsp. of lemon zest and juice
Small bunch of fresh parsley
3 fresh sprigs each sage, thyme and bay leaf
Salt and black pepper
1-In a small bowl, whisk together mustard, lemon juice, pepper and salt.Rub the marinade on each chicken.Set aside for 30 minutes.But I will recommended up to two hours in the fridge.It will add extra moisture to the Chicken.
2- In a large sauté pan over high heat with 2 tablespoons oil, brown on both sides for 2 to 3 minutes and remove from the heat.
3-Preheat oven to 350 degrees. Place the chicken in 13x9 inch rectangular baking dish add oil, garlic, shallot and herbs (there is no reason to chop the herbs, just distribute them around and in between the chicken pieces)
4- Cover and bake for 75 minutes.
5- Take the dish out of the oven, open the foil and spread the lemon zest.
6- Cover again and let the whole dish stay in the oven for 10 to 15 minutes extra with oven turned off.
Add shallots and garlic for confit.
Serve with Garden Salad and Egyptian Couscous over Mustard Sauce.
Chop one Onion, add Butter, cook on low heat for 5 to 8 minutes to caramelize. Add remaining mustard marinade and cook until it is thick.
For the Love of Food, Bon Appetit!