3 Mustard Chicken For Dinner With Mendel Bread For Dessert

Photo: Butter Your Biscuit: Click the photos for each blog’s recipe.

I was served a delicious 3 Mustard Chicken dinner by a friend, which I’m too lazy to make without a few tweaks. I don’t aim to buy 3 different mustards for one chicken dish to complicate its preparation! First, I’ll list the original ingredients, my friend’s recipe:

3 Mustard Chicken

Ingredients:

4 boneless, skinless chicken breasts
3 tbsp Dijon mustard
3 tbsp whole grain mustard
2 tbsp hot-honey mustard
1 to 2 tbsp honey (adjust to taste)
2 tbsp extra virgin olive oil
2 tbsp chicken stock
Salt and freshly ground black pepper

Next: The 3 Mustard Chicken Dinner with Debra’s tweaks:

Photo: Sandra Valvassori

4 boneless, skinless chicken breasts
8 tbsp of any mustard - I have Dijon and yellow mustard. (Sometimes I buy spicy brown or whole grain, but didn’t for this.)
1 tbsp honey

1 cup water (I like sauce!)
1 large chicken bouillon

2 minced garlic cloves

1 medium onion, sliced

1 teaspoon of either dried rosemary or thyme (Both are tasty on chicken and look pretty. I used rosemary.)

1/4 teaspoon of red pepper flakes

Salt and pepper to sprinkle on the raw chicken breasts

A pad of butter to grease the pan

A sprinkle of dried parsley after it was plated

Directions:

1) Salt and pepper both sides of the chicken.

2) Whisk together the mustard, water, chicken bouillon, honey,  garlic, and spices in a bowl into a smooth sauce.

3) Butter a baking dish. Lay onion slices on the baking sheet, and arrange the chicken breasts on top. Alternately you can cook it in a 12” chef’s skillet on a stovetop, covered with a lid.

4) Pour the mustard-honey sauce over the chicken breasts, fully coating each piece.

5) Bake in a preheated 400°F oven for 30 minutes or until the chicken breasts are white and tender. Alternately on top of your stove.

Photo: The CookieRookie

Let the chicken rest for at least 5 minutes before serving. Slice the chicken breasts and pour a good amount of sauce over them. Serve with potatoes and vegetables of your choice.

While hot-honey mustard is delicious and I love it, I don’t think you need to buy it for a chicken dish when you use mustard, honey, and red pepper flakes as ingredients. I also think you could make this dish in a 12” skillet like The CookieRookie and I did on a stovetop. Steel or cast-iron skillets heat up hot and cook evenly, grilling to perfection. Drizzled in honey-mustard sauce, I bought 3 very large chicken breasts and sliced them to serve on a platter. The chicken breasts get so tender they fell apart as you eat them.

Mine on the stovetop

I have no idea who created this scrumptious recipe, as it's floating around the internet on all forms of social media. The finished mustard chicken from the 3 cooks I’m featuring on my blog looks amazing! Click the identifying photos to go to their blogs to compare their recipes. Making this recipe our own leads down the same road to deliciousness!

🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽🏛🌆🏢🥯🏙🗽

What a fabulous melting pot New York City is! Inspired by my Jewish friends and neighbors who’ll celebrate Yom Kippur soon, here is a simple dessert for tea(s), or when you make this mustard chicken dinner for friends. It can be made days ahead of the dinner:

 Mandel Bread is a traditional Jewish biscotti-type cookie. It is short for mandelbrot, which means almond bread. Dry, not overly sweet, like Scottish shortbread, but a different tasting cookie.

Ingredients:

3 cups all-purpose flour

From Sparks Kitchen

1 1/2 tsp baking powder

a pinch of salt

1/2 cup white sugar

1 tsp cinnamon - Traditionally, the finished rectangular cookies are rolled in cinnamon sugar, but I toss the cinnamon into the batter.)

1/2 cup vegetable oil

3 large eggs

2 tsp almond extract

1/2 cup of nuts (any, chopped almonds or walnuts or pecans)

Directions:

1) Using a fork, mix the dry ingredients in one mixing bowl.

2) With a fork, mix the wet ingredients in a 2nd mixing bowl.

3) Incorporate the wet and dry ingredients. Fold in the nuts, and refrigerate for 2 hours. This prevents the dough from spreading out.

4) On a buttered baking sheet or long baking pan, shape and the dough into a long, flat, even log and bake at 350 degrees F for 25 - 30 minutes, until it is lightly browned.

5) Cool the finished cookies for 15 minutes (so they don’t fall apart), then cut into rectangles, squares, or diagonals. You do you! These cookies go back onto the baking sheet for a 2nd baking at 25o degrees F for another 20 minutes. Remove and cool. I do not roll them in cinnamon sugar because I don’t want them sweeter or the mess of sugar falling off the cookies, nor do I relish getting my fingers mucked up. Avoid messes and extra dishes to wash by not creating situations for the messes to occur! 

Sparks Kitchen has ultra-fancy mentel bread stacks that can be ordered for pickup, delivery, or shipping. Even easier, and there’s no shame in buying the cookies! We can do both at different times, right? Also, I encourage you to click on the links I provided to the 3 other Mustard Chicken recipes. Make this dish your own! 😋

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Authentic vs. Inauthetic Coq Au Vin

Photo and authentic recipe from Delish

Coq au Vin, the classic French dish, translates into rooster with wine. It was traditionally made with an old rooster tenderized by braising in red wine. Nowadays it’s made with chicken thighs and drumsticks.

I never make Coq Au Vin the true authentic French way. A friend of mine does, spending hours in her kitchen cooking it. 

Coq Au Vin is the fancy way of making chicken stew. I take several liberties: Below in black font are the authentic ingredients and in blue font are my tweaks. One thing that remains the same is using a 6-quart Dutch oven to cook then transfer the chicken stew into your oven to bake: 

Authentic vs. Inauthentic Coq Au Vin

Ingredients/Ingredients:

6 strips bacon, cut into 1” pieces - Usually I dice smoked deli ham but if I have bacon, I’ll use it.

3 lb. bone-in, combination of skin-on chicken thighs and drumsticks - I’m guilty of a travesty by substituting 2 to 4

Lodge

(depending on size) chicken breasts, leaving the skin on.

8-oz. pearl onions, peeled - I keep it simple by dicing a large onion, any variety.

Kosher salt - In my home, it’s usually pink Himalayan salt.

Freshly ground black pepper

1 large carrot, peeled and chopped - I toss in 1 carrot per person.

8 oz. baby bella mushrooms, sliced - If I only have white snow cap mushrooms I don’t sweat over the difference. Into the pot they go!

2 cloves garlic, minced

2 Tbsp. all-purpose flour

1 Tbsp. tomato paste -  Tomato sauce if it's all I have.
2 cups white wine - Oh, yeah, this one stays, and I always have it.
1 cup low-sodium chicken broth - Never, always bouillon cubes with 1 cup of water.

1 Tbsp. brandy - Nope, substitute Kentucky bourbon or rum.

Brandy? Sheesh! What am I, a liquor store?
Small bunch thyme - Dried thyme will do.

3 Tbsp. butter - Leave out, with chicken drippings, it won’t be missed.
Freshly chopped parsley for serving - Dried parsley works fine!

Directions:

1) Grill your bacon or smoked ham in your dutch oven. A pad of butter if your pan is too dry, otherwise nothing. Remove for later.

2) Next brown your chicken skin side down in the Dutch oven.  If I don’t have enough skin on my chicken breast pieces I’ll dip them in a little bit of flour before putting them into the pan. Salt and pepper as they cook. Remove for later.

3) Brown the vegetables: onions, carrots, mushrooms and garlic until they start to turn brown. Toss in some flour and stir to coat the vegetables.

4) Add the tomato paste, wine, water, bouillon cube, bourbon, dried spices and return the grilled bacon or ham bits and chicken pieces into the Dutch oven. Save a little of the bacon/ham bits for garnish.

5) Bring to a boil then transfer it to a preheated 350 degree F oven to bake for 30 minutes. It should cook until the chicken is well done and the sauce reduces and thickens.

Plate and top the chicken with the saved bacon or ham bits and dried parsley. A side dish of mashed potatoes and broccoli or green beans completes the meal.

Also use the recipe as a base, then improvise as I did when I had diced chicken breast in my freezer and tossed in additional vegetables for a one pot meal.

I know, I know, chefs swear chicken thighs are the tastiest rich in flavor chicken part, but we’re a white meat family ... Coq Au Vin, our way. Chère France, Désolé d'avoir changé la recette.🍷🇫🇷

I’ll end the week with 3 State Fair blue ribbon desserts. 

Thursday’s post.

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What Are the 11 Herbs and Spices In Kentucky Fried Chicken?

Photo: KFC and YUM

Today the famed 11 herbs and spices at KFC are a closely guarded secret by YUM, the corporation that owns the copywriter to KFC's chicken, but it wasn't always so. According to Colonel Sanders' nephew, the recipe created back in the day by the Colonel was posted in the entryway of the diner he opened. Several years ago the Chicago Tribute published a photograph of what the newspaper called the leaked recipe written in the Colonel's handwriting. In business, if the food is delicious people will come even if they can make it at home IMHO. Because. People do both.

It's more than likely the following is the recipe for Original Kentucky Fried Chicken:

Ingredients:

Photo: The Chicago Tribute

One chicken (or 8 pieces)

1 cup of buttermilk

2 eggs

2/3 tablespoon salt

1/2 tablespoon thyme
1/2 tablespoon basil
1/3 tablespoon oregano
1 tablespoon celery salt
1 tablespoon black pepper
1 tablespoon dried mustard
4 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon ground ginger
3 tablespoons white pepper

Directions:

1) Mix the buttermilk and eggs in one mixing bowl then soak the chicken pieces in the mixture for 30 minutes or more. Return the chicken to the refrigerator while soaking.

2) In a 2nd bowl stir the 11 herbs, spices, and flour together and coat the chicken pieces by dipping and turning.

3) Instead of frying the coated chicken (which you are free to do in very hot vegetable oil) why not brush oil on an aluminum foil-lined baking sheet and bake the spread-out chicken pieces in a 400-degree F oven for about 25 minutes. Test the chicken at 20 minutes to see if it's done and add baking time as needed.

If the above ingredients aren't Colonel Sanders' original recipe, they are close enough. Making the chicken at home lets you adjust the salt to your tastes and needs. Plus you can bake instead of frying it if you wish. When you don't feel like cooking you can still buy a bucket of chicken at KFC.

In college near the end of the school year, one of our professors decided to teach our class outdoors on campus. During the class, I saw a limo pull up and out walked an elderly Colonel Sanders in his signature white suit. He entered our administration building a few yards away. Here's to the memory of the Colonel, who must have given money to our school.🐔

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Homemade Chicken Fingers

Deceptive photo, they weren't burnt or dry.

My senior mom has become a very picky eater. The supermarkets where I shop don't carry Tyson's Chicken Tenders, meat in a form she'll eat, so I bought 2 huge chicken breasts (nearly 3 pounds at $1.99 per pound = $5.49), cut them into pieces with my trusty meat shears, and made homemade chicken fingers for the 1st time ever in my life. How hard could it be? Not hard at all as it turns out. So crispy, tender and delicious, I'll post my easy-breezy recipe below (so I too can make it again):

Debbie's Chicken Fingers

Ingredients:

Chicken breasts - I had 2.76 pounds.

For the crust:

1 cup oatmeal

3/4 cup dried parmesan cheese

1 teaspoon homemade saltless creole seasoning (I now made it without salt and add salt or bouillion cubes in recipes.)

1  1/2 teaspoons Himalayan pink salt (It's what I had.)

1 teaspoon black pepper

1 teaspoon smoked paprika

2 teaspoons dried garlic

1/2 cup milk

Directions:

1) Cut the chicken breasts into chunks or thick strips.

 

2) Into a food processor add the oatmeal flakes, parmesan cheese, salt, pepper, smoked paprika, garlic, and creole seasoning. Pulse until finely ground and pour into a mixing bowl.

3) Spray an aluminum foil-lined baking sheet with cooking spray or grease lightly with butter.

4) Wet the chicken pieces with drops of milk and drop them into the dry oatmeal mixture. You need about 1/2 cup of milk to sprinkle on the chicken pieces.

5) Arrange the coated chicken fingers on a greased or sprayed baking sheet and bake in a preheated 400-degree F oven until brown. The chicken meat will turn from pink to white in about 20 minutes.

Chicken fingers (the whole breast) or tenders (the pectoralis minor part of the chicken) are about the only way my mom will eat chicken nowadays. She ate them, so tonight we got the job done.

Freeze the leftovers. 

A side dish: Roasted Potatoes

Ingredients

3 potatoes, unpeeled and cubed

1 small onion, diced

olive oil

garlic powder

parsley 

tarragon

1 1/2 teaspoons Cajun or steak mix seasoning

A few turns of the peppermill

Directions:

1) Wash, slice or cube unpeeled potatoes (any variety) and onions.  

2) Drizzle with olive oil and sprinkle with the seasonings.

3) Transfer to an olive oiled, foil-lined baking tray.

Bake in a preheated 350 degrees F oven for 25 - 30 minutes.

Another side: BBQ Beans

Bon Appètit!

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Chicken Noodle Soup

Photo: iStock

Chicken noodle soup is sometimes called the ultimate comfort food. At home, it's usually made with leftover chicken, but making it fresh from scratch gives it an even better flavor. The following takes all of 30 minutes and you can use chicken breast or ground chicken, both are super tasty, and one of them will be on sale at the supermarket. Here's a super easy recipe:

Chicken Noodle Soup

Ingredients:

Choose one - Both are delicious: {a} 1 lb of white chicken breast; or {b} 1 lb of ground chicken

1 onion, chopped

4 celery stalks and leaves, chopped

2 - 3 large carrots, scraped and sliced

8 cups of water

2 large cubes of chicken bouillon (or 4 small cubes)

1 teaspoon of dried garlic (or 4 - 5 fresh garlic cloves, minced)

1 teaspoon dried thyme leaves

1/2 teaspoon coriander

a shake of parsley

1 bay leaf 
5 ounces dried noodles - chooose one: flat egg; shells; or curly

Optional: Toss in 1/2 cup of frozen peas at the last minute of cooking.

Directions:

1) {a} If using chicken breast, pouch them in white wine and (if needed water) for 10 - 12 minutes and after they are cooked, dice into cubes.

{b} If using ground chicken, brown it in a tablespoon of extra virgin olive oil in a frying pan. Salt and pepper to taste. Toss the chicken of choice in a stock pot or large saucepan.

2) Add the water and chicken bouillon.

3) Toss in the sliced and diced vegetables: onions, celery, and carrots.

4) Next add all the spices. If you use ground chicken, toss the garlic in as you brown it - searing gives the garlic extra flavor, but if you pouch chicken breast, just toss the garlic in the stock pot along with the cubed cooked chicken breast.

5) Once the vegetables are in the pot, cover and simmer for 15 minutes.

6) Finally add the dried noodles and simmer until they are al dente.

7) Toss in 1/2 cup of frozen peas at the last minute if you wish. The green looks lovely.

Chicken noodle soup is a later edition in my cooking repertoire, but after I ate canned soup of mostly broth without chunks of anything, I decided to stop buying canned chicken noodle soup and make my own. 

This chunky chicken noodle with vegetable soup is a light one-pot dinner. Start with cheese and crackers, and add grainy bread and a salad. Heck, make Emeril's Bloody Marys (recipe👇) to drink, or sip a glass of wine while preparing the soup. Enjoy!

 

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Beer Can Chicken

Photo - istock by Getty

I haven't thought of making Beer Can Chicken in years. My mother is European, and this is definitely Americana home cooking. What I like about this dish is its rub, a lot of it! A tasty and easy dinner to make over the weekend.

Beer Can Chicken

Ingredients For the Rub

2 tablespoons smoked paprika

Photo: allrecipes

2 tablespoons dry mustard

2 tablespoons basil

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons salt

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon black pepper

1 teaspoon cayenne pepper

Ingredients for the Basting Spray

1/2 can of the beer

2 cups apple cider

2 tablespoons balsamic vinegar (or whatever vinegar you have)

4 - 5 pound chicken

1 tablespoon olive oil (or butter)

remaining half of beer (and can)

Directions:

1) In a bowl, mix the dry herbs and spices to make the rub.

2) Rub the raw chicken with olive oil (or butter) and then rub the chicken inside and out with the dry spice mixture. Or you can wet the dry rub with beer and smear the mixture all over and inside the chicken as this works too.

3) Pour half the can of beer into a spray bottle with the apple cider and vinegar.

4) Leave about half the beer in the can and insert the can into the cavity of the chicken with the chicken resting on the can.

5) Suburbanites can cook the chicken for 2 hours over a medium hot grill (350 degrees) under a grill cover. City coop dwellers can bake it in the oven for 2 hours resting the can with chicken on a baking pan. The beer keeps the chicken moist, as well as, adds flavor. While cooking you can spritz the chicken with the basting sauce every half hour to give it additional flavor. The sauce adds a hint of sweetness without sugar.

6) The chicken is done when it's golden and crispy on the outside and tender and juicy on the inside. Be careful removing it from the grill or oven and lifting the chicken off a very hot tin can onto a serving dish. Wait at least 10 minutes after removal from the heat before cutting.

Enjoy the weekend! Bon Appetit!

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American's Test Kitchen's Poulet au Vinaigre 

America's Test Kitchen's Poulet au Vinaigre

All photos: America's Test Kitchen and the video footage is linked below.

Today I'm sharing a chicken in vinegar dish featured on America's Test Kitchen, watch here. It originated in Lyon, France. As someone with German ancestry, I can appreciate food with vinegar as a flavor. Delish!

A fancy French name to Anglo ears for a simple and scrumptious one-pan recipe, and readers, you know how I love to prepare healthy, real food in a single pan, i.e., no-fuss dinners as there's less to clean up after you finish! Here's the tasty recipe in written form -- you're welcome!

Poulet au Vinaigre a/k/a Chicken in Vinegar

Ingredients:

8 chicken thighs - trimmed and dried with a paper towel, but leave the skin on the back of the chicken

1 1/4 teaspoons salt

3/4 teaspoon pepper

1 tablespoon vegetable oil

1 shallot, minced

2 peeled garlic cloves, diced

1 cup chicken broth

1 cup white wine

1/3 cup red wine vinegar

🍴🍽🍷

1 teaspoon of tomato paste

2 tablespoons butter

1 tablespoon tarragon

1 extra tablespoon red wine vinegar

Directions:

1) Salt and pepper the chicken thighs on both sides.

2) Heat 1 tablespoon of vegetable oil in a 12-inch skillet. 

3) Lay the thighs in the hot oil and brown them.

4) Add the sliced garlic. Sear the chicken for 8 minutes.

5) Turn the chicken over and cook the other side for 3 minutes. They will be crispy, but not fully cooked at this stage.

6) Remove the seared chicken from the pan and transfer it onto a plate. From the frying pan and into a separate bowl, pour off all but two tablespoons of the chicken fat.

7) Next add the minced shallots to the remaining two tablespoons of chicken fat, stir and cook with the brown chicken bits left in the pan.

8) Pour in one cup of chicken stock.

9) Add a cup of white wine followed by a 1/3 of a cup of red wine vinegar.

10) Return the chicken thighs to the pan and liquid - the crispy skin side up.

11) Next slide the pan into a heated 325 degree F oven and bake for 35 - 40 minutes. Make sure the temperature of the chicken reaches 195 degrees on a meat thermometer.

12) Remove the chicken and place the pieces on a plate.

13) To finish the sauce that's left in the frying pan, bring it to a simmer, then add a teaspoon of tomato paste, two tablespoons of butter, a tablespoon of minced tarragon, and an additional tablespoon of red wine vinegar. Whisk the gravy until it thickens.

14) Pour the sauce around the chicken on a plate or serving dish, then tilt the plate to distribute the sauce everywhere and under the chicken.

Serve each hungry diner 2 thighs. Eating this dinner at home costs pennies compared to ordering it in a restaurant.

 

As regular readers know, recipes end up on THE SAVVY SHOPPER so I, myself, can return here to make them again. The blog serves as our electronic recipe box. 

In this recipe, you can substitute chicken breasts if you wish. Although in general, I prefer white meat to dark, professional chefs tend to say chicken thighs are the juiciest, most flavorful parts of a chicken, therefore I use thighs in this dish. Try it the first time and note: Test Kitchen mentions in France, a mix of chicken parts goes into the dish, but using all thighs in lieu of a mix of different chicken parts ensures the chicken cooks uniformly. What I love about America's Test Kitchen recipes is they try making dishes several ways before settling on the best ingredients and methods for the dish for us, its viewers. Bon Appetite!

Here's an extra photo too delectable to not post. It's of step 12, getting ready to pull the chicken out and plating it, to finish the sauce.

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