March 31st, 2009


Grilled Mustard and Herb Chicken

Sweet, herby, mustardy; full of the natural flavours of good-quality chicken, without having anything to do with Colonel Sanders

By:Nigel Slater, but utterly destroyed by Liyang HU
Time:60 minutes
Serves:2 people


  • 4 free range corn fed chicken thighs
  • 2 heaped tbsp of dried tarragon
  • 1 heaped tbsp of dried, or a handful of fresh parsley
  • 2 heaped tbsp of French wholegrain mustard
  • 2 tbsp of red wine or sherry vinegar
  • 4 tbsp of oilve oil
  • a generous chunk of butter


  1. Debone the thighs by poking an excessively sharp knife either side of the bone, and detaching it from the meat: this should result in an almost uniformly flat piece of chicken with skin on one side — if not, cut half-way into the thicker parts of the meat to ensure the flavours can seep in
  2. Into a large ceramic mixing bowl, throw the various herbs
  3. Add a large couple of dollops of whole grain mustard; mix well
  4. Pour in the wine vinegar and olive oil; mix again
  5. Place the thigh pieces into the bowl, making sure the meat is covered thoroughly in the above concoction
  6. Set aside for at least half an hour, while you prepare the rest of the meal; if you can manage it, letting it marinade overnight would be fabulous
  7. In a large flat non-stick frying pan, melt a healthy chunk of real butter on the highest heat until it begins to sizzle
  8. But be quick: place each piece of chicken skin-side up in the pan, before the butter starts burning; watch out for smoke and splattering
  9. Fry for approximately four minutes, inspecting the underside every so often, until the meat looks like it's just about to burn
  10. Turn over each piece of thigh, and continue frying the skin side on a medium to low heat for a little longer than the last step, which should draw out all the fat from under — and also crispen — the skin; six minutes ought to do it
  11. Serve hot with some lightly-flavoured carbohydrates, seasoned with freshly crushed peppercorns if desired

Additional Notes:

  • My mate Slater says a little crushed salt goes nicely with this dish, along with perhaps a little sprinkling of lemon juice. A bit poncy, if you ask me.
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