One of the things I love most about chicken is it's ability to go so very well with a lot of other flavours. It's just so very adaptable, and delicious. The breast meat is of course a lot leaner, but also very easy to dry out . . . the thighs and legs have a lot more flavour in the, and require longer cooking so that they are nice and tender, but it's no surprise that they actually have more flavour as they are the part of the chicken that gets the biggest workout! (If you are not buying factory farmed chicken that is. If you are, none of it will have much flavour)
We had our friends Tina and Tony over for supper last Saturday evening and I cooked this chicken for us for our supper. It went down really well and was enjoyed very much by all of us. I do so love the flavour and heat of a good mustard, and this dish uses two types of mustard . . .
The chicken pieces themselves are coated in a marinade of smooth and creamy full flavoured Dijon mustard, which is rich and has a bit of heat, but not overwhelmingly so . . . as well some smoked paprika for a bit of smokiness and of course some salt and black pepper.
While the chicken is marinating you brown off some pancetta cubes and onions . . . and then you brown the chicken . . . searing in that marinade and those juices all the way around the pieces . . .
The chicken (bacon and onions) are then braised in a mix of thyme, white wine and maple syrup, until the meat is succulent, tender and delicious. Stirring in some grainy mustard and cream at the very end, adds a bit of texture and richness to the sauce, which is so delicious spooned over those tender chicken pieces. Mashed potatoes or rice are the perfect accompaniment.
*Maple and Mustard Chicken*Serves 4
Remove the chicken to a warm platter. Stir the grainy mustard and cream into the pan juices and heat through. Spoon over the chicken and serve immediately. Delicious!