?

Log in

No account? Create an account

Grilled Mustard and Herb Chicken

« previous entry | next entry »
31st March 2009 | 00:52
mood: full full

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

Ingredients:

  • 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

Directions:

  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.
Tags:

Comments {3}

The King of Wrong

From: king_of_wrong
Date: 31st March 2009 07:27 (UTC)
Link

Mmm... sounds tasty. ^_^/

I guess it needs to be chicken thighs to have some flavour against the mustard and tarragon? What lightly-flavoured carbs do you recommend?

Reply | Thread


Liyang HU

From: liyang
Date: 31st March 2009 07:55 (UTC)
Link

The wholegrain mustard is pretty mild stuff. I like tarragon: it has this natural sweetness that's oh-so-mouthwatering.

As long as you buy decent-quality locally-farmed free-range chicken — but not organic — it'll be tasty enough. Pretty sure you don't *need* it to be thighs, but I can see breasts coming out a bit too ‘dry’ if you will, and I'm rather fond of the crispened skin, so…

If you're on an Atkins, salad of some sort. Otherwise buttery, milky mash, maybe?

Reply | Parent | Thread


The King of Wrong

From: king_of_wrong
Date: 31st March 2009 09:00 (UTC)
Link

Free-range will make a lot of difference to the thighs... the further the chicken walks, the stronger the flavour :D

Crispy skin is good, yes. Atkins? Lol! The mash sounds good... shall have to make this as soon as I have a kitchen again.

Reply | Parent | Thread