Poultry Essentials Mustarddill Chicken Skillet Recipes

CHICKEN IN DILL MUSTARD SAUCE

Steps:

• Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
• Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

MUSTARD AND APPLE CIDER GRILLED CHICKEN THIGHS

Steps:

• Whisk apple cider, mustard, dill, salt, and pepper together in a bowl. Add chicken thighs and stir until evenly coated. Cover and refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the refrigerator.
• Transfer chicken to a plate and pour marinade into a large skillet. Add carrots and cabbage and bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
• While carrots and cabbage are cooking, place chicken thighs on the preheated grill and cook until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through the cook time. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate and let rest for 5 minutes. Serve with carrots and cabbage.

POULTRY ESSENTIALS: MUSTARD/DILL CHICKEN SKILLET

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Pound the chicken breasts flat, or (as I prefer), use a sharp knife to slice them in half, lengthwise Then sprinkle with salt and pepper, and dust with flour.
• 4. Add the butter and oil to a sauté pan, over medium-high heat.
• 5. When the foaming subsides, add the chicken.
• 6. Cook until slightly browned, about 2 - 3 minutes per side, then remove from the pan, and reserve.
• 7. Reduce the heat to medium, and add the onions.
• 8. Cook until they soften, and begin to brown, about 4 - 6 minutes.
• 9. Chef's Note: While the onions cook, use a wooden spoon to scrape up the brown bits on the bottom of the pan.
• 10. Add the garlic, and cook until fragrant, about 60 seconds.
• 11. Whisk the chicken stock, Dijon mustard, dry mustard, flour, and dill in a small bowl, and pour into the pan.
• 12. Set the temperature to medium low, and add a couple of lemon slices.
• 13. Chef's Tip: One my first attempt I made the sauce too lemony. It tasted good, but I was after a more mellow/mustard flavor, so on the second attempt I only added 3 lemon slices, and that worked out perfectly.
• 14. Allow the sauce to lightly simmer, until it begins to thicken, about 4 - 6 minutes.
• 15. Chef's Note: As the sauce is simmering, give a taste and season with salt/pepper, and maybe some additional mustard or lemon. You are the chef... you control the recipe.
• 16. Return the chicken to the pan, and lightly simmer for an additional 6 - 8 minutes.
• 17. PLATE/PRESENT
• 18. Serve with a cooked lemon slice on top (optional), and your favorite sides. Enjoy.
• 19. Keep the faith, and keep cooking.