Mustard — not just a condiment!

When I stumbled across todays recipe, I was completely taken back by the name — and had to check it out.  The original pinner called it “Holy Yum Chicken” — now how can you not be intrigued by this?  So I looked into it, and it looked fairly easy — and the main ingredient was mustard.  My hubby is a huge fan of mustard — so I thought sure I’d give it a try.  Here is my Mustard Chicken .. better known as Holy-Yum Chicken.

The original blogger has made some clear disclaimers about their recipe to clear up what I can only assume are some common problems people encounter when cooking this chicken. I tried my best to follow the recipe to a T — taking into account every disclaimer they state.

First things first — DOUBLE line your baking dish.  I emphasize the double as this seemed to be a key point in the recipe — according to it’s importance being highlighted in the disclaimer.

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Next gather all of your ingredients.  I had a little distraction when I was trying to do this — but he was cute so I let him be.  Photo-bomb!!

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In a smaller bowl, mix together mustard, maple syrup, rice vinegar, S&P.  I used 2T of the rice vinegar as I wanted it to be more tangy than sweet (as suggested in the notes section of the original blog).

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Next place chicken in pre-lined baking dish and pour mixture overtop. Once again the original blogger stressed the use of a smaller baking dish vs a large 9×13.  Her point was that the sauce is to cover and coat the chicken while cooking — if the pan is larger than there would not be the proper ratio of sauce to chicken and it would not be as succulent when finished.

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Toss in the oven for 40-ish mins.  Let stand for 5 mins before moving chicken to plate.  DO NOT throw away the liquid as you need to use it to make sauce. To thicken, whisk in 1T of cornstarch.  Now I almost always fail at thickening sauces with cornstarch – never adding enough and then adding too much.  I found it hard to whisk it together without getting caught on the foil, but eventually it worked.

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Pour your sauce over your chicken, and sprinkle with rosemary.  Serve alongside potatoes or rice and a side of veggie.

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I loved the taste of the chicken and sauce, especially the pieces with the rosemary.  Although there are a lot of disclaimers which might scare people away — it was a fairly easy recipe to make and if you follow her steps it turns out amazing!

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