This is a slightly different version of a chicken and potato recipe I had posted a while back. This recipe tosses in apples and dijon mustard. It also tweaks a few of the steps, including cutting up the potatoes and onions into chunks instead of thin slices. If I had to vote on a favorite, I would pick this version because the hint of dijon mustard enhances the potatoes. Plus thinly slicing the veggies, pretty as they are, takes a lot more time, even with a mandolin.
As you can see above, the onions broke up under their own volition (see Merriam-Webster) and the apples disintegrated. The apples disintegrated down to their skins because that's what Macintosh apples tend to do when cooked. I used Macintosh apples because that's what I had on hand. Which was a good thing for theHubby, who tends to like apples in or as dessert and not with the main course. If you prefer apples that are still recognizable after cooking, use Rome or another firm baking-type apple such as Ida Red or Cortland.
I really like how dijon mustard works with this recipe, but if you don't have dijon mustard on hand or don't feel like buying a whole jar just for the couple of tablespoons called for, substitute with just 1 tablespoon of yellow mustard so that the taste will not be so pronounced. You want a light kiss of flavor, not a two-by-four between the eyes.
Honey-Mustard Chicken with Potatoes, Onions and Apples
1-2 Tbl. olive oil
1 medium-size onion
2 medium-size apples
2 large potatoes (gold or whatever is on sale)
1 chicken, cut up into 8 pieces, skin on
1 tsp. Kosher salt
1/2 tsp. coarsely ground black pepper
1/2 cup chicken broth
2 Tbl. dijon mustard
1 tsp. honey
1/4 cup coarsely chopped fresh parsley
Preheat the oven to 400F. Pour olive oil into a large roasting pan.
Cut unpeeled apples into chunks. Toss into roasting pan.
Cut up onions into chunks and also toss into pan.
Cut up unpeeled potatoes into chunks (sense a pattern here?) and toss them as well into pan. Stir everything around to lightly coat with oil.
Lay chicken parts in a single layer on top of everything. Sprinkle evenly with salt and pepper.
Place pan in oven and roast for 30 minutes (chicken will only be partially cooked).
Meanwhile, whisk together in a small bowl the chicken broth, mustard and honey.
After the 30 minutes are up, evenly pour mustard mixture over chicken.
Continue to roast until chicken is cooked through (when pierced, juices run clear) and skin is nicely browned, about another 10-15 minutes.
Plate chicken. Divide apples, potatoes and onions alongside. Sprinkle with parsley and serve.
|Dibs on leftovers?|