Mustard Molasses Chicken

Monday, February 4, 2013

This has become one of my favorite recipes for winter time. I seriously cannot get enough of it. It's hearty and packed with all sorts of delicious healthy veggies. My mom got this recipe from the Rachael Ray site a couple years ago. My dad even eats it despite all of the vegetables. He hates kale - and most green vegetables for that matter - but he loves the awesome flavor of this dish. It always makes me laugh when my mom tells him she's planning to make it and he yells, "Ew! I hate kelp!" which is what he calls kale. He still enjoys it nonetheless, just picking around the "kelp."

I absolutely LOVE kale on the other hand and so does Mike. He's still getting used to the parsnips but he gobbled it up the first time I made it, so I think that's a good sign.

[image source: Mustard Molasses Chicken]

Mustard Molasses Chicken

2 tablespoons EVOO - Extra Virgin Olive Oil
8 pieces bone-in chicken thighs, skin removed
Salt and pepper
1 large onion, quartered lengthwise then sliced
3 parsnips, peeled and cut into 2-3 inch long sticks, 1/2-inch wide
2 large carrots, peeled and cut into sticks
1 small bundle black kale or dinosaur kale, chopped or thinly sliced
Freshly grated nutmeg, about 1/4 teaspoon
1/4 cup grainy Dijon mustard
1/4 cup molasses
1 cups chicken stock

Heat 1 tablespoon EVOO in Dutch oven over medium high heat. Brown chicken seasoned with salt and pepper until golden, 3-4 minutes on each side. Remove chicken and add another tablespoon EVOO to pan, one turn of the pan.

Add onions, parsnips and carrots and season with salt and pepper. Cook to soften a bit, 5-6 minutes. Add kale to the pot and wilt in, add nutmeg. Whisk mustard, molasses and stock, pour over top of vegetables and settle chicken back into pot, bring to a boil, reduce heat to medium low, cover and cook 15-20 minutes.

Remove lid, remove chicken and reserve on a plate covered with aluminum foil. Continue simmering the liquids until thickened, about 10 minutes.

Plate and serve with crusty warm bread.

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