Mustard And Vinegar Chicken Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Steps:

• Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
• Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
• Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
• Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Steps:

• Put the basil leaves in a food processor with the anchovy fillets, vinegar and mustard and whizz together for about 10sec to make a rough purée. With the motor running, slowly pour in the olive oil.
• Reserve about 6tbsp of the sauce and pour the remainder into a small serving bowl. Place the chicken skin-side down in a broiler pan and brush lightly with half of the reserved sauce. Season with salt and pepper.
• Heat the broiler to its highest setting and cook the chicken about 2in away from the heat for 7min. Turn chicken skin-side up and brush again with the remaining sauce.
• Baste with the cooking juices - which will look a little curdled but don't worry! Cook for a further 7min or until the chicken is golden and cooked through.
• To crisp the skin, move the chicken closer to the heat. Serve with the pan juices and sauce, garnished with a few basil leaves.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
• Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
• Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
• Drizzle sauce over veggies and chicken.

Steps:

• Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
• Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
• Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
• Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
• Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

Steps:

• In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.