Ingredients:
2 tablespoons butter, melted
2 teaspoons fresh rosemary, chopped
1 1/2 tablespoons garlic, choppe (about 6 cloves)
3 tablespoons Dijon mustard
2 tablespoons dry white wine
1/2 teaspoon salt
Freshly ground black pepper, to taste
Additional butter for preparing cast iron pan
6 chicken thighs
2 teaspoons fresh rosemary, chopped
1 1/2 tablespoons garlic, choppe (about 6 cloves)
3 tablespoons Dijon mustard
2 tablespoons dry white wine
1/2 teaspoon salt
Freshly ground black pepper, to taste
Additional butter for preparing cast iron pan
6 chicken thighs
Directions:
Melt butter in small saucepan over medium heat. Remove from heat. Add chopped rosemary, garlic, mustard, wine, salt and pepper. Whisk until well combined.
Preheat the oven to 450 degrees. Lightly coat a 12-inch cast iron skillet with butter.
Lay chicken thighs on clean work surface, skin side down. Spread with thin layer of mustard mixture. Place in skillet, mustard side down. Spread remaining mustard mixture on the skin side of chicken.
Place skillet on stovetop over high heat. Allow pan to heat for about five minutes, then place skillet into preheated oven.
Bake for 30 minutes, or until well browned.
Allow chicken to rest for 5-10 minutes before serving.
1 comment:
My first cook book ever had a recipe for mustard chicken. I cook it so often it is actually one of the first recipes I posted on my blog. I just remove the skin from some drumsticks and mix together mustard, rosemary, salt, pepper paprika. Spread it on an shove it in the oven. But your variation really had me intrigued. I am feeling a little disloyal to my all-time favourite, but this is going onto my to cook list!
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