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I whip up honey mustard chicken whenever I want to treat my family without any cooking stress. I'm crazy about how the honey's sweetness meets the mustard's kick, giving my bird a taste that's one of a kind. It's become my go-to dish for guests since everyone at the table just loves it.
A crowd-pleasing dish everyone adores
I fell for this dish because it's so easy yet packed with amazing flavors. The honey brings its gentle sweetness, the mustard adds that bold character, and the rosemary throws in a subtle fragrance. It's amazing how a handful of basic ingredients can turn into something this tasty.
What you'll need
- Chicken: 4 meaty thighs.
- Mustard: 40g to add some zing.
- Honey: 40g for sweetness.
- Olive oil: A spoonful for cooking.
- Rosemary: 2 pretty fresh sprigs.
- Seasonings: Salt and pepper to your liking.
Step by step instructions
- Mix your sauce first
- In a bowl I combine mustard, honey and olive oil with a tiny bit of salt until everything's smoothly blended.
- Get the chicken ready
- I set my thighs in my dish, brush them thoroughly with my sauce, and tuck the rosemary sprigs around them.
- Into the oven it goes
- I heat up to 175°C, pour a little water in the bottom of my dish and let it cook for 45 minutes, flipping the thighs halfway for nice browning.
Helpful cooking tips
I always get my oven hot before cooking—it's crucial for perfect results. I make sure the sauce covers the chicken evenly without going overboard. And I don't forget to flip the pieces while they're cooking so they get that lovely golden color all over.
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Delicious pairing ideas
This chicken tastes great with fluffy basmati rice or roasted veggies, especially carrots and sweet potatoes. For drinks, I always suggest a crisp white wine or a craft cider which perfectly matches the dish's flavors.
Frequently Asked Questions
- → Quelle sorte de moutarde convient le mieux ?
- Optez pour une moutarde de Dijon traditionnelle ou essayez une version à l’ancienne pour un goût plus marqué.
- → Peut-on choisir d'autres morceaux de viande ?
- Absolument ! Hauts de cuisse, pilons, ou même un poulet entier coupé feront l’affaire. Ajustez juste la cuisson.
- → Pourquoi faut-il ajouter un peu d'eau ?
- Cela empêche la sauce de brûler et garde le poulet juteux. La vapeur aide aussi pendant la cuisson.
- → Comment vérifier la cuisson du poulet ?
- Percez la viande près de l'os. Si le jus est clair, elle est prête. La température interne doit être de 74°C.
- → Avec quoi servir ce plat ?
- Votre poulet s'accompagnera très bien de riz, légumes rôtis, ou pommes de terre. Versez la sauce dessus pour encore plus de saveurs.