Poultry Essentials Tangy Honey Mustard Drizzle Recipes

Steps:

• 1. PREP/PREPARE
• 2. This recipe does not require refrigeration; however, if you do choose to place it in the fridge, you will need it come to room temperature before you will be able to pour it. Stored in a cool dark place (pantry) it should be good for 2 - 3 weeks. Assuming that it lasts that long.
• 3. Let it sit overnight on the counter before using for the first time. This gives the flavors a chance to know each other. You will be glad you did.
• 4. You will need a large bowl, a whisk, and a non-reactive jar, with a tight-fitting lid to store it in. A good old mason jar would do just fine. As a matter of fact, you could put all the ingredients in the jar, seal it, and then shake until they are combined.
• 5. Gather your ingredients (mise en place).
• 6. Add the ingredients to a bowl.
• 7. Whisk all of the ingredients together.
• 8. Store in a non-reactive container (glass), like a mason jar.
• 9. PLATE/PRESENT
• 10. Get yourself some poultry, shake before using, and drizzle away. Enjoy.
• 11. Keep the faith, and keep cooking.

Steps:

• In a skillet heat olive oil over medium-high heat and add onion.
• Saute until translucent.
• Sprinkle chicken with paprika and salt and pepper to tast and add to skillet.
• Cook chicken until nicely browned on both sides, about 5 minutes per side.
• Set aside and keep warm.
• Meanwhile, in a small bowl mix together lemon juice, mustard, honey, and curry.
• Add to skillet mixing well while scraping off brown bits off bottom of pan.
• Return chicken to skillet and simmer a minute in the sauce.
• Serve, spooning sauce over top of chicken.

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.