Garlic Mustard Chicken Recipes

Steps:

• Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
• Mix the next seven ingredients together in a small bowl and add to the chicken.
• Turn chicken to coat, cover and refrigerate over night.
• Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
• Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.

Steps:

• Preheat oven to 325F degrees.
• In a blender or food processor puree the mustard, garlic& spices.
• Cover each piece of chicken throughly with mixture.
• Coat each piece with bread crumbs (you may need more bread crumbs depending on the size of the chicken breasts).
• Grease lightly or spray a casserole dish.
• Lay chicken breasts in the casserole dish.
• Add two tablespoons of water, cover with aluminum foil.
• Bake covered for 20 minutes and uncovered for 30 minutes.
• I like to serve this with new potatoes and steamed brocolli sprinkled with coarse garlic salt (Lawry's is the best).

Steps:

• Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
• Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
• Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
• This can be prepared through Step 2 and refrigerated overnight.

Steps:

• Add olive oil, lemon juice, parsley, dijon mustard and garlic to a food processor and whirl until well mixed.
• Season to taste with pepper.
• Rub paste all over chicken, on top of and under the skin and let it sit for at least 30 minute.
• Grill until internal temperature of chicken is 160 degrees.
• Remove chicken and let rest for 10 minute.