Five Ingredient Maple Dijon Chicken: Easy and Delicious

5 Ingredient Maple Dijon ChickenHere’s a recipe that’s so easy, so flavorful, and so delicious that you’ll be GLAD to add this one to your weeknight repertoire. I don’t even need to write a lot of words to doll this one up. You can make this recipe with chicken breasts or chicken thighs (or drumsticks, if that’s what you have on hand). Just adjust the cooking time accordingly: breasts take almost an hour in my oven, whereas thighs take 45 minutes. Boneless chicken takes less time than bone-in chicken, but I think bone-in meat usually tastes better, so bear that in mind as well. Your oven will likely vary from mine,  so take your chicken’s little temperature with a digital thermometer. It needs to have reached 165º. I served my chicken with roasted broccoli – another really easy and delicious recipe that I can hook you up with – and rice. Fast. Easy. Delicious. Yum.

Served with roasted broccoli and rice.

Served with roasted broccoli and rice.

 If you like this recipe, please share it on Facebook or tweet it on Twitter. And by all means, pin it on Pinterest so you remember to try it!

Don't forget to drizzle the sauce over the chicken and the rice.

Don’t forget to drizzle the sauce.

5 Ingredient Mustard Maple Chicken
Serves 6
An easy, delicious chicken addition to your weekday repertoire.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 package of chicken breasts or thighs
  2. 1/2 c. Dijon mustard
  3. 1/4 c. maple syrup
  4. 1 T. rice wine vinegar
  5. 1 T. chopped fresh rosemary
  6. (I didn't count the salt and freshly ground black pepper as ingredients, but I'm OK with that.)
Instructions
  1. Pre-heat oven to 350º.
  2. Generously salt and pepper chicken on both sides and place in an 13 x 9" baking dish.
  3. Mix together mustard, maple syrup, and rice wine vinegar.
  4. Pour mustard mixture over chicken, being sure that both sides are thoroughly coated.
  5. Roast chicken at 350º for approximately 45 minutes to 1 hour. Chicken will be done when the largest piece of chicken reaches 165º internally.
  6. Sprinkle roasted chicken with rosemary, and drizzle with the sauce it has roasted in.
Adapted from my friend Debbie
Adapted from my friend Debbie
That Susan Williams http://www.thatsusanwilliams.com/

 

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Mimosa Fried Chicken Biscuits with Sweet Potato Butter and Sriracha Slaw

Mimosa Fried Chicken Biscuit with Sweet Potato Butter and Sriracha Slaw

Mimosa Fried Chicken Biscuit with Sweet Potato Butter and Sriracha Slaw.

Mimosa Fried Chicken Biscuit

Perfect meal to serve during a football game, perhaps with a glass of your favorite Highland Brewing Beer.

There is a story behind this recipe for Mimosa Fried Chicken Biscuits, and it all started on my recent trip to Foodtopia – also known as Asheville, NC – when I went there for the Food Blog Forum.

On Tuesday, following the conclusion of the actual Food Blog Forum conference events themselves, the city of Asheville was not done with us, her lucky guests! Oh, no! Not by a delicious long shot!

Foodtopia, the Tour, was only just beginning!  We were taken by bus to the Highland Brewing Company, where we were met and welcomed by the incomparable Oscar Wong. I don’t throw that term “incomparable” around lightly, either. What a remarkable guy! He introduced himself saying that he was the son of Chinese parents, born in Jamaica, who went to school at Notre Dame (where he got a little Irish in him),  moved to California, became a successful engineer, worked on nuclear power plants, and has been married for 49 years to a woman who still likes him. “My house and car are paid for, I’m doing what I love, and I’m basically living the American Dream.” (How can you not like a guy like that???) Oscar started the local brewing scene 20 years ago, after he retired, as a hobby. Some retirement!!!  And in so doing, he was laying the foundation for many other local artisan breweries. So many, in fact,  that Asheville has become known as Beer City, USA. (This title is hotly contested by Portland, OR, in an east vs. west tug-of-war.) He is known around Asheville as the Godfather of Brewing.

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Me,  chatting with Oscar Wong, owner of Highland Brewing Company.

Where Oscar and I really connected was in talking about our respective daughters. Proud parents love to swap stories, and I could tell you a story or two about Oscar’s beautiful daughter Leah, who is so very competently following in her Dad’s footsteps, and is set to take over entirely running the company. I’ll keep those stories to myself, but I will say that I have no doubt whatsoever that Leah has everything it takes, and more, to take the helm of Highland Brewing Company.

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Cheers! Here’s to visiting Asheville, again, and again.

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Highland Brewing Company’s Oatmeal Porter

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Highland Brewing Company’s Highlander, who might be a wee bit high.

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Gratuitous beer bottle artsy shot.

Highland hosted a restaurant tasting event (the one I mentioned in my last post, where I tasted the marvelous honey that came from the The Asheville Bee Charmer, and my husband’s favorite bite, hands down, came from a restaurant called Biscuit Head. It was their Mimosa Fried Chicken Biscuit. He kept saying, “That chicken was ROCKIN’!” When I got home, for my husband’s sake, I knew I wanted to attempt to recreate it. Imagine my delight when I found the recipe on the flash drive that Asheville sent home with me.

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So that you can learn from my mistakes, I’ll share with you what I’ve learned from making this recipe several times. First, I do NOT recommend that you try this with chicken breasts. I did, and the thighs do a MUCH better job of soaking up the flavor of the orange juice and spices. So go with boneless, skinless chicken thighs, which make a much better biscuit sandwich.

At Biscuit Head, chef Jason Roy, who originally developed this recipe, says they serve these with a cat-head biscuit. (That means a biscuit as big as a ….you know….) So I recommend making your biscuits on the large size, large enough to accommodate a fried chicken thigh, obviously. If you don’t have a recipe for a GREAT biscuit, I just happen to have one here on my blog, and I guarantee you will LOVE them. (White Lily Flour is my flour of choice for biscuits, if you happen to be able to find some in your area. It makes the softest, fluffiest, most tender biscuits.) 

I’ve included in the notes section of the recipe all the alterations I made to the recipe- and there were a few – to adapt it to my family’s taste. (I’d go so far as to say they’re improvements, but that’s just my opinion.) My best advice is to start this recipe the day before you want to serve it. Get the chicken in the marinade, make the dressing for the slaw, and the sweet potato butter. Each of these tasks is quite easy, and can be done fairly quickly, leaving not that much to do on the following day.

I think Mimosa Fried Chicken Biscuits would be PERFECT for a football game party in your own living room, served with your favorite brew. And I know Oscar would love it if you’d give one of his Highland Brews a try!

Please, pin this post on Pinterest, so that you don’t lose the recipe. Or share it with your friends on Facebook. Or tweet it on Twitter, if that’s your thing.

Mimosa Fried Chicken Biscuit

In the lower right corner, you can see the container of sweet potato butter, that literally helps hold the sandwich together, and adds such a lovely sweet note!

 

Mimosa Fried Chicken Biscuit with Sweet Potato Butter & Sriracha Slaw
Serves 4
The chicken soaks up the flavor of the spices in the marinade, the sweet potato butter adds a sweet note, and the sriracha slaw brings heat and fresh crunch.
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For the chicken
  1. 4 large boneless, skinless chicken thighs
  2. 2 T. kosher salt
  3. 3 T. sugar
  4. 2 t. ground coriander
  5. 1 bay leaf
  6. 2 t. smoked paprika
  7. 2 t. curry powder
  8. 2 c. orange juice
For the slaw
  1. 1 c. mayonnaise
  2. 1 T. chopped ginger
  3. 1 T. chopped garlic
  4. 1 T. salt
  5. 1 t. freshly ground black pepper
  6. 1/2 c. brown sugar
  7. 1 small squirt of Sriracha
  8. 1/2 c. apple cider vinegar
  9. 1 bag of cole slaw mix (or 1 qt. chopped cabbage)
For the Sweet Potato Butter
  1. 1 large sweet potato
  2. 1 c. brown sugar
  3. 2 t. cinnamon
  4. a pinch of allspice
  5. a pinch of freshly grated nutmeg
  6. a pinch of clove
  7. a pinch of ground ginger
  8. 1 t. lemon zest
  9. 1/4 t. salt
For the chicken
  1. Mix all of the chicken marinade ingredients together and marinate overnight in a ziplock bag.
For the slaw
  1. Mix all of the slaw dressing ingredients together EXCEPT the cabbage/cole slaw mix. Allow the ingredients to "marry" in the fridge overnight. When ready to assemble the sandwiches, stir dressing onto cabbage/cole slaw mix, and mix thoroughly.
For the Sweet Potato Butter
  1. Boil sweet potato till fork tender. (Mine took about 15 minutes, but you'll need to test yours with a fork.) Drain all water from potato and mash with sugar and spices, and zest. Store in plastic container overnight, until ready to assemble the sandwich.
To Fry the Chicken
  1. Shake the chicken around in a bag with some flour. (I use an old, clean brown paper bag.) Let the chicken rest for a minute or two, to be sure the flour adheres. Fry it in oil in a cast iron skillet, if you have one. (I use canola oil usually, although if I'm lucky enough to have peanut oil around, it's my first choice for frying.) Oil needs to be around 350-375º, and the chicken needs to cook to a temperature of 165º.
  2. To assemble the sandwich, I spread sweet potato butter on the inside of the top half of the biscuit. It will help secure the cole slaw. Put the chicken thigh on the bottom half, some slaw on top of that, and then, the sweet potato butter "top hat" goes on top.
Notes
  1. THE DAY BEFORE YOU PLAN TO SERVE: Marinate the chicken, make the dressing, and make the sweet potato butter. Each component is very easy and quick to make.
  2. THE DAY YOU PLAN TO SERVE: All that will remain to be done is frying the chicken, making the biscuits, putting the dressing on the cabbage, and assembling the sandwich.
  3. The original recipe varied slightly. I made some changes the second time I tried this recipe, which seemed to improve the flavor, to me. Here are the changes I have made: I have doubled the curry powder, changed the "paprika" to smoked paprika, omitted any water from the brine (the original recipe called for two cups of water, but using OJ alone worked fine, since I was going for greater intensity of flavor in the chicken). In the slaw, I have used less pepper and sriracha, because I think too much heat numbs the taste buds. In the sweet potato butter, I have added lemon zest and a little salt, because the sweet potato butter I made according to the original recipe was a little too sweet, and a bit flat in flavor.
  4. My own recipe for fabulous Buttermilk Biscuits with Chives and Black Pepper is here: http://www.thatsusanwilliams.com/2012/09/buttermilk-biscuits-with-chives-and-black-pepper/
  5. Or, you can use your own favorite biscuit recipe.
Adapted from Biscuit Head's Mimosa Fried Chicken Biscuit
That Susan Williams http://www.thatsusanwilliams.com/

 

 

 

 

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Easy Appetizer: Goat Cheese & Honey Crostini

Goat cheese on crostini with delicate Rhododendron Honey. World's easiest appetizer?  Could Bee.

Goat cheese on crostini with delicate Rhododendron Honey. World’s Easiest Appetizer?
Could Bee.

I have been accused, from time to time, of writing recipes that are (and I’m whining the accusation here, because that’s how I hear it in my head): 
“Tooooooo haaaaaaaard.”

Well, honey child, help is on the way.

For all ye who are culinarily faint of heart, yet unafraid of a few puns, I have the perfect recipe for you today.

You can serve this as an appetizer at a dinner party, and never feel the sting of cooking one thing. Promise!

The only hard work – and it’s NOT hard – it’s a pleasure – will be choosing the type of honey you’d most like to use.

And if you’re lucky enough to live in Asheville, North Carolina, (aka #Foodtopia)  that’s where The Asheville Bee Charmer comes in. And if you don’t live in Asheville, the very good news is that you can still shop for their honey online, at their website.

While attending the Food Blog Forum in Asheville, North Carolina, I had the lovely experience of meeting this woman, Kim, who runs a little store called The Asheville Bee Charmer.  The conference participants were participating in a tasting event at the Highland Brewing Company, sampling dishes from lots of local Asheville restaurants. I was on my way out the door when I noticed that Kim was standing behind a substantial selection of various types of honey, and was busy as a bee (ahem) offering tastes of honey to swarms of other food bloggers. I love honey, and I have a warm childhood food-memory attached to one type of honey, in particular: Sourwood.

Why Sourwood Honey? Sourwood Honey was always my mom’s favorite honey, and she would buy it whenever she ran into a jar, which was usually when we were traveling the backroads, somewhere in the mountains of my home state,  in West (by God) Virginia. Sourwood honey is fairly rare: becoming harder and harder to find. It has a slightly tangy edge to it – that’s the best way I know to describe it, that keeps it from being cloyingly sweet. I love that tang. And I can still remember the light pouring through that golden jar of honey, sitting on our kitchen counter. I can still remember biting down on the comb, and feeling the honey gush out across my tongue. Sweet, sweet memories, in every sense of the word. So, I screeched to a halt and asked Kim if they happened to have sourwood honey. They did, and she smilingly handed me a taste on a paper spoon.

Completely charmed was I, when we visited Kim and Jillian's store, the Asheville Bee Charmer, for a honey tasting.

Completely charmed was I, when we visited Kim and Jillian’s store, the Asheville Bee Charmer, for a honey tasting. Photo Credit: http://www.exploreasheville.com/

“Tastes like Mom!” I said.

She may have begun wondering at that moment if she were speaking to a cannibal, with really disturbed tastebuds. But if that thought crossed her mind, she masked it well. Just smiled back at me.

At that point, I knew that before my husband and I saw Asheville in our rear view mirror, that we HAD to find her store, just in case she had a jar of Sourwood honey on hand there, that I could purchase. Yup. You could say we were drawn like bees to honey.
You could say that. If you were unafraid of the groans of anyone who might still be reading this, that is. 

Little Baby Boomer is a '50's era Marvel Amplifier.

Little Baby Boomer is a ’50’s era Marvel Amplifier.

The next day, we combed our way through a slightly funky, slightly cool area that is known as West Asheville, and found her shop, which by a happy turn of events for my husband, was located across the street from a vintage guitar store. So, he went across the street to play what he could play, and I sat down at Kim’s honey tasting bar, to taste what I could taste. (And BOTH my husband and I had a REALLY good time, each getting to do what we love!)

He came into the Asheville Bee Charmer to find me about 30 minutes later, toting his New Precious, a small vintage amplifier that my daughter has christened, “Baby Boomer”.  Meanwhile,  I had narrowed my honey selection down to 3 or 4 types, and was really struggling in my decision. There were no bad choices, however, and among those *almost* chosen, but not chosen, were Acacia Wood Honey, and Rosemary Honey. I finally settled on a Rhododendron Honey, and, of course, my beloved Sourwood Honey. 

One of the sweetest things for me, about #Foodtopia, was trying Rhododendron honey.

One of the sweetest new things for me, about #Foodtopia, was trying Rhododendron honey.

Here’s what The Asheville Bee Charmer is all about (from their website): 

Asheville Bee Charmer is a local honey store with a honey tasting bar. We carry local honey as well as honey carefully collected from around the U. S. We also have imported honey from around the world. We carry bee themed products from t- shirts, body care, jewelry and art. Most made locally here in Asheville.”

Kim mentioned that they had a wine tasting/cheese tasting/honey tasting party coming up, and it occurred to me that what would be nicer than a lovely creamy goat cheese Brie, served on a slice of baguette, and drizzled with some spectacular honey? The tang of the goat cheese, the sweetness of the honey, the crunchy crustiness of the crostini? Heaven. And it couldn’t be easier!

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Honey be sweet, and share this post, would ya?

 

No recipe necessary! Just slice the baguette, slice the goat cheese, and drizzle with the honey of your choice.
To help you remember to try this, and to help me create a little buzz, why not pin this post on Pinterest? Or share it on Facebook, or tweet it on Twitter. 

 

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