CITRUS-MUSTARD ROASTED CHICKEN
Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
CHICKEN THIGHS WITH MUSTARD-CITRUS SAUCE
Another chicken recipe that sounds delishes and from"All*You Eat Well, Save Big Cookbook". The prep time is only about 5 minutes but I had to add the marinating time of 60 minutes.
Provided by mama smurf
Categories < 4 Hours
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix lemon juice, Worcestershire sauce, 1 Tbls. garlic and 2 Tbls. honey in a plastic bag. Add chicken. Marinate in fridge for one hour.
- Warm oil in a large skillet. Remove thighs from marinade. Pat them dry and sprinkle with salt and pepper. Brown chicken on all sides about 10 minutes. Remove chicken from pan and add shallots, remaining garlic and crushed red pepper. Saute 2 minutes. Return chicken to pan; add juice and broth. Simmer turning once, until chicken is cooked through, about another 10 minutes.
- Remove chicken to plate. Add mustard, zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.
Nutrition Facts : Calories 278.9, Fat 18.2, SaturatedFat 4.5, Cholesterol 79, Sodium 252.2, Carbohydrate 11.3, Fiber 0.4, Sugar 8.3, Protein 17.5
HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG
This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
- Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
- Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
CITRUS CHICKEN THIGHS WITH MUSTARD VINAIGRETTE RECIPE - (4.8/5)
Provided by ladygourmet
Number Of Ingredients 28
Steps:
- For the Chicken & Marinde: Preheat oven to 350 degrees F. In a small bowl, whisk all ingredients above for the citrus marinade. Rub over chicken thighs and under the skin. Sprinkle salt and pepper over each thigh. Drizzle the chicken with canola oil. Bake for about 45-50 minutes; until a beautiful golden crisp on the skin and juices run clear. For the Salad & Vinaigrette: Combine all of the above in a food processor and process until smooth; taste and adjust the seasonings to taste.
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- Make the rub for the chicken thighs by combining the whole grain mustard, 1 teaspoon of the lemon zest, oregano, basil, and 1 tablespoon of the olive oil in a small bowl. Coat the chicken on both sides with the mustard rub. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.
- In a measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice, and the chicken broth. Set aside.
- Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic to the pan and cook, stirring constantly for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 20 minutes, or until chicken is cooked through.
CHICKEN THIGHS WITH MUSTARD-CITRUS SAUCE RECIPE
From myrecipes.com
5/5 (15)Total Time 1 hr 30 minsServings 8Calories 162 per serving
- Mix lemon juice, Worcestershire sauce, 1 Tbsp. garlic and 2 Tbsp. honey in a plastic bag. Add chicken and marinate in fridge for 1 hour.
- Heat oil in a large skillet. Remove thighs from marinade, pat dry and sprinkle with salt and pepper. Brown chicken on all sides, about 10 minutes. Remove chicken from pan, add shallots, remaining garlic and crushed red pepper; cook 2 minutes. Return chicken to pan and add orange juice and broth. Simmer, turning once, until chicken is cooked through, about 10 minutes.
- Remove chicken to plate. Add mustard, orange zest and remaining honey to skillet. Bring to a boil and whisk until sauce thickens, about 7 minutes. Spoon over chicken and serve.
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