Tangy Mustard Chicken

Filed in archive Recipes on October 17, 2007

"Why don't I make this chicken more often!"

That was exactly what went through my mind as I took the first bite of this aromatic and tangy dish. The chicken is moist, tasty and super easy to make, so why has it been ages since I've made it?
This dish is perfect when combined with these lemony chickpeas. This time, I added some thinly sliced, fresh spinach to the chickpeas for some extra flavor.


this photo definitely isn't my best!

The original recipe came from an old food magazine. I always tear out interesting recipes and keep them in notebooks for future inspiration.

Tangy Mustard and Vinegar Chicken
serves 2

1 teaspoon Dijon mustard
2 teaspoon balsamic vinegar
2 tablespoon olive oil
1 clove garlic, minced
1 teaspoon red chili flakes (optional)
4 chicken thighs, skin on, bone in

Heat the oven to 425 degrees.
Combine the mustard, optional chili flakes, balsamic vinegar, olive oil and minced garlic in a small bowl, and brush the chicken thighs with the mixture. Season well with salt and ground pepper.
Heat a frying pan over a medium heat and, when hot, add the chicken, skin side down. Sear for 3-4 minutes, then turn the chicken pieces over and baste the chicken with any remaining marinade.
If the pan has a heatproof handle, transfer it to the heated oven; otherwise, transfer the chicken to a baking dish and place in the oven.
Roast for 15-20 minutes, or until the chicken is cooked through and golden.
Enjoy!