Thursday, June 25, 2015

Maple Glazed Chicken

I admit it, I need to wear my glasses when reading a recipe, sometimes the difference between an 1/2 and 1/4 cup can make a big difference in a recipe.

And it wouldn't hurt me to check the fridge to make sure I really do have that Dijon Mustard that I know I have, hidden away, right in the back, just to the right of the pickles.

So, now you've heard my tale of woe, let me share with you what I did do, and how fantastic the chicken tasted.

First off I got my ingredients out.  And that was when I discovered that the Dijon Mustard was missing.
However I persevered, and ummm, got all the amounts wrong, but that's OK. 
Here's my recipe, or how I done did it.

1/2 cup Maple Syrup
1/2 cup Yellow Mustard.
1 tablespoon Rice Wine Vinegar
1 tablespoon Emeril's Horseradish Mustard.

Whisked it all together and then poured it over the chicken.
I used my pastry brush to make sure I got some of the sauce on all of the chicken.
Put this in a 450 degree  oven for 45 minutes, turned the chicken, baked it for another 15 minutes and decided I wasn't getting the nice brown on the chicken I wanted, so...
I got out my reusable parchment sheet, the one I've told you about before.
Placed it on a rimmed baking sheet.  And then proceeded to put the semi-browned chicken on it.
As you can see, I got some lovely browning on the drumsticks there.  And the sauce cooked down nicely.  Although I did take most of the sauce out and boiled it on the top of the stove, trying to reduce it a little.  It didn't work all that well, but I'm freezing the rest to use later on.
At any rate, I boosted the oven temp up to 500 degrees and let the chicken cook for another 15 minutes.  The internal temp was about 200 deg. on the chicken and they were falling off the bone tender.
And very flavourful.  Not too sweet at all.
I'm going to use the leftover sauce on some wings a little later on.  I'll let you know how that goes.

There really wasn't much chicken left after Tapas and what was left, made for a couple of great lunches.
I also think it could have used a good sprinkling of some chopped herbs.

I wonder how some freshly chopped Tarragon would go on this?

And that leftover sauce, I'm thinking it might make the base for basting on some wings.  I'm still trying to perfect my perfect wings.  

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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