[CnD] Recipe: Sweet Hot Mustard Chicken

Dani Pagador pocketfulofspry at gmail.com
Mon Jul 17 02:14:44 EDT 2017


Deb,
I didn't see the note, either. I'll go look at my msgs from the
Blindcooks list to see what Jon says about the chipotle powder.

I found it in the spice aisle at my local grocery. Strange how I find
some things--that, for example,--and not others, like other kinds of
nut butters besides peanut and almond, and no lard.

More Later,
Dani



On 7/15/17, Deborah Barnes via Cookinginthedark
<cookinginthedark at acbradio.org> wrote:
> 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?
>
> Thanks,
>
> 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,
> Dani
>
> <snip>
> 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.
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