Mmmmmaple mustard chicken.
I have this Cooking Light recipe for maple mustard glazed chicken that makes me feel like a rock star. It’s not that hard to make, and pretty quick, too. Yet it tastes like something you’d get at a fancy restaurant.
Tonight, I served it with mashed sweet potatoes and string beans from our garden that I’d blanched and frozen late last summer.
H said, “I could eat a bucket of this.”
A ringing endorsement if I ever heard one.
The game plan? Take a look at the recipe first, then come back and see how to get it all on the table nice and hot.
OK, here goes…
Peel and chop sweet potatoes and get them boiling. Get the beans ready for steaming or boiling and set aside. Mix the maple syrup, broth, garlic and thyme in one bowl, and the mustard and vinegar in another. Get the chicken ready for the pan.
Once you start cooking the chicken, you’ll have to stick with it until it’s in the oven, so wait until your sweet potatoes are cooked before moving on to the chicken. You could use this time to do something like setting the table or changing over the laundry or whatever needs doing that can be done in 5 or 10 minutes.
When sweet potatoes are soft, take them off the burner, turn it off, and put the beans on the hot burner to start warming the water. Start following the instructions to cook the chicken.
Once the chicken is in the oven, turn up the heat under the beans. Drain the sweet potatoes and mash them up with some butter, pepper, a wee bit of salt, and a wee bit of blend cream if you have it. The beans won’t take long. When they’re crisp tender, drain and add a bit of butter, pepper and salt.
When the chicken is done, you need to remember this, the single most important pointer for preparing this glorious meal: use a potholder.
Avoid this by using a potholder.
I’m smart enough to use a potholder to remove a frying pan from a hot oven. I do not seem to be smart enough to remember that the handle is still hot two minutes later when I grab it to serve the chicken.
Lucky for me, we have a little ice pack that’s roughly the same shape as a frying pan handle. I hope you won’t need one.