I wish I would be able to always use fresh ingredients for my everyday dinner, I could .. but I couldn’t afford it.
To shop for a single person isn’t the easiest neither when everything is in packs for 4 or more. So the result is that I buy fresh and 75% of it ends up in my freezer. Once in a while, I need to go to attack against the freezer and use up what is building up in there.
I have been doing very well the last couple of weeks … and a couple of really nice dishes have come out of it.
Chicken and lamb are my favourite meats … and when it comes to fish .. Atlantic cod and salmon are on top of my list. So very very basic favourites.
This dish I don’t twice in 2 weeks time. I use whole leg pieces and cut them into thighs and drumsticks. Whole leg pieces is a very common cut over here in Sweden.
I always oven bake chicken to fairly low temperature – +175C/345F and for about 40 min or until it has reached the right temperature (+83C/182F).
The last time I did this dish I didn’t have any mustard at home for some reason. So I had to run over to the convenient store and they only had the classic Sweden mustard. Plus I use up the last of my friend’s homemade Christmas mustard. Had only a small amount left. The only reason why I look forward to Christmas is her mustard and my Christmas trip. *smile
Maple Mustard Herb Chicken Thighs, serve 4 (+175C/345F)
4 pc whole leg pieces of chicken. (used frozen)
30ml (2 tbsp) grainy French mustard
30ml (2 tbsp) Dijon mustard.
2 crushed garlic cloves
5ml (1 tsp) of fresh or dried herb Provencal
(use coarse Mediterranean spice mix that I grounded in a mortal)
30ml (2tbsp) maple syrup
250ml (7oz) crème fraiche
400 grams (14oz) dry pasta of your liking
Chopped fresh basil or parsley for garnish, I used frozen parsley and some grated parmesan.
- Rinse the chicken and pat dry.
- Combine the mustard, herbs, garlic and maple syrup in a bowl and spread about 1,5 tbsp evenly over each chicken piece. Cover so much of the surface as possible to form a “crust”
- Arrange the chicken in a lightly greased baking dish. Bake for around 40 min ( I always use thermostat when I cook chicken. Has to be cooked to +83C/182F and make sure the probe are set close to the bone)
- The cooking jus from the chicken I strained into cookable cream fraiche – and gave it a quick boil .. add some seasoning if needed.
Cook the pasta to the package instructions – strain and rinse quickly under cold water. Then put it back on the burner and let excess water evaporate, stir in the cream fraiche “sauce”.
What the “sauce” does is just coating the pasta nicely and makes it just perfectly creamy without doing the dish heavy.
Divide the pasta into pre-warmed deep plates. Place the chicken pieces on top and scatter some chopped herbs (basil or parsley) on top. Finish off with some freshly ground black pepper.
I could put this dish under the category “Quick Fix” but because of the oven time, the dish takes up 1 hour to make, with the preparation that in itself only takes about 10 min, not even that.
Great dish, so easy to make … and while the chicken is nicely cooking away in the oven – there is time for some quality time … for me as a lonely diner, at the balcony in the evening sun, watching “The Real Housewives of Orange County” or maybe entertaining some guests. I think this a dish that will fall well with girlfriends taste buds.
“I have the sexiest legs ever”