Mustard Glazed Roast Chicken With Waldorf Stuffing Recipes

CRISP MUSTARD-GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
• Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.
• In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.
• Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.
• Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.

MUSTARD-GLAZED ROAST CHICKEN WITH WALDORF STUFFING

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
• Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
• Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
• Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
• Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

MUSTARD-GLAZED OVEN BAKED CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees.
• In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt.
• Arrange the chicken thighs in a 9x13" baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste.
• Bake uncovered for 30 minutes or until a meat thermometer reads 165 degrees when inserted into the center of one of the chicken thighs.