Honey Mustard Chicken Pot With Parsnips Recipes
HONEY MUSTARD CHICKEN MARINADE
This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
HONEY MUSTARD CHICKEN POT WITH PARSNIPS
An easy one-pot dish to make after work. Add more honey if you like sweet sauces. If you have time, this caaserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall off the bone.
Provided by English_Rose
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside.
- Heat the remaining oil, then cook the onions for 5 minutes until softened.
- Nestle the thighs back amongst the vegetables. Mix the broth with the mustard and honey, then pour inches
- Scatter over the thyme, then bring to a simmer.
- Cover then cook for 30 minues (or longer, see above) until the chicken is tender, season and serve with steamed greens.
Nutrition Facts : Calories 544.2, Fat 32.4, SaturatedFat 8.6, Cholesterol 157.9, Sodium 154.1, Carbohydrate 29.1, Fiber 5.1, Sugar 15, Protein 34.1
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