[CnD] Recipe: Sweet Hot Mustard Chicken

Deborah Barnes misslady0971 at att.net
Sat Jul 15 08:42:52 EDT 2017

Hi Dani,

While looking for a work-related email, I found a recipe sent in June.  It's the Sweet Mustard Chicken.  It said:

1/2 teaspoon chipotle powder (see note)

I did not see the note in the recipe.  Do you know what the note said originally?


Deb B.

-----Original Message-----
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Friday, June 23, 2017 2:33 PM
To: cookinginthedark
Cc: Dani Pagador
Subject: [CnD] Recipe: Sweet Hot Mustard Chicken

Hi, Everyone.
This recipe comes from Jonathan Rawlings. He moderates the Blindcooks list on Freelists.

More Later,

Sweet Hot Mustard Chicken

Serves 4 to 6 as a main dish

10 bone-in, skin-on chicken thighs, trimmed
1/2 cup Dijon mustard
1/4 cup light brown sugar
1/4 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper, coarsely ground
1 teaspoon dry mustard powder
1/2 teaspoon chipotle powder (see note)
3/4 teaspoon cayenne pepper
4 large garlic cloves, minced
1 large onion, sliced and separated into rings

1. Working with one chicken thigh at a time, cut 2 or 3 deep gashes in the meat.  Place the chicken into a 1-gallon zip top bag.

2. Combine the mustard, brown sugar, vinegar, salt, pepper, mustard powder, chipotle, garlic, and cayenne pepper in a medium bowl and thoroughly combine. Pour the marinade over the chicken in the bag, then seal the bag, pressing out all the air. Gently massage the marinade into the meat. Place the bag in a large bowl or on a rimmed cookie sheet, then refrigerate at least 8 hours or up to 24 hours.

3. When ready to cook, preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil or parchment paper, then cover the pan with the slices of onion. Place the chicken thighs on top of the onion slices, skin-side up,then pour the remaining marinade evenly over the chicken. Sprinkle with a pinch or two of additional kosher salt, black pepper, and cayenne pepper to taste.

4. Bake the chicken for 35 to 45 minutes, or until done. Remove the sheet pan to a heatproof surface, and using tongs, transfer the chicken to a large serving platter.  Keep warm.

5. Pour the juices on the baking sheet into a small saucepan and place over high heat. Bring to a rapid boil, skimming the fat from the surface as necessary, until reduced by half; roughly 5 to 8 minutes.
Pour the sauce evenly over the chicken and serve immediately with the onion slices.
Cookinginthedark mailing list
Cookinginthedark at acbradio.org

More information about the Cookinginthedark mailing list