Это предварительный просмотр рецепта "One-Pot Butterflied Brown Sugar Mustard Chicken Recipe".

Рецепт One-Pot Butterflied Brown Sugar Mustard Chicken Recipe
by Stephanie Stiavetti

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– A mustard chicken recipe that might keep you from jumping off a bridge. Because chicken is magical. –

Snow. Lots of it. Ice on the roads and sidewalks. Gray skies popping in and out of visibility between equally monochromatic buildings and lampposts. If you’re anywhere near the northern and/or eastern part of the country, this is your reality right now. Still bundled up in mittens and earmuffs and wool socks, coat zipped all the way up to your eyeballs, halfheartedly greeting each new day along with the additional four inches of snow it’s brought with it. All of this snow makes me think of one word, and it starts with “F.”

Or are you one of the lucky few out in California who are celebrating each and every 70-degree day that popped out of nowhere this February? Are you aware that it was 90 degrees in Sacramento last week?

No, I’m not bitter. Not at all.

Nor am I busting my jeans from all the comfort food I’m stuffing down my gullet to try and maintain some semblance of sanity, while my 5500k therapy lamp burns another few dollars worth of electricity to keep me from pulling a Sylvia Plath and putting my head in the oven. (Before you call 911 and send the cops to my doorstep, that’s hyperbole. But thanks anyways.)

Even for us sugarplum fairies who adore all the moronically frigid charms of winter, the middle of February can suck at a nuclear level. For anyone who happens to be living north of, say, Florida, staring down the barrel of another four weeks of this crap may seem like a life (or death) sentence.

That’s why God made chickens, nature’s depression food. I once had a friend who knew whenever I was suffering from winter depression, because every time she’d call I would tell her I’m roasting a chicken. “That bad?” She’d ask. “Do I need to come out there and save you?” And once she even did come save me, making the four-hour drive from New Jersey to Cape Cod to pluck my sorry ass from the oyster-binging, chicken-roasting bowels of Seasonal Effective Disorder in coastal Massachusetts. (The winter of 2011, also known as “Snowpocalypse.”)

I’m not sure what it is about roasting a chicken that makes me feel better. Or maybe it doesn’t make me feel better. Maybe it’s more of a white flag; an act of surrendering to the lackluster days and nights of an endlessly blank, pleading season, soothing the paradoxically roiling malaise like Pepto Bismol for the soul.

Also, roasting a chicken is a far better idea than gorging yourself on stale grocery store brownies and an entire roll of Pillsbury cinnamon rolls. (Not that I’d know anything about that. Ahem.)

This mustard chicken recipe has all the things you need to temporarily quell the urge to buy the next plane ticket to Hawaii. It’s got brown sugar and stone-ground mustard and sweet potatoes, and I can’t even begin to express the cacophony of epic aromas that will float out of your kitchen about 20 minutes after you slide this bad boy into the oven. I butterflied this chicken because I wanted it to roast faster – butterflying flattens out the bird’s surface area and decreases cooking time. And, I was bored and really wanted to cut something with a new pair of kitchen shears I’d recently picked up.

It’s easy enough to butterfly a chicken yourself. Use some kitchen shears to cut up along the backbone, then remove the spine completely, along with the tail. Or you can ask your butcher to do it for you. Either way works. Once the cutting is done, lay the chicken out flat. This is also a great way to prep a chicken for grilling.

It’s worth mentioning that this chicken has the craziest, crispiest skin I’ve ever had on a roasted bird. It’s salty and crunchy, and just about the best thing ever when there’s nothing happening outside between alternating flurries of white and gray (and white and gray, and more white and gray). It involves very little work to prepare this recipe, so even those beginning home cooks will find this easy to win.

I hope this super easy chicken recipe brings you a little comfort in the dead of winter. And if you’re reading this from California, well, ppttthhhbbbtttttttttt.

Note: Some folks have recently asked for my sealed roasted chicken in a pot, which was originally from Dorie Greenspan’s book. That equally epic roast chicken recipe is right here.

Recipe type: Entree Cuisine: American Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Needing on 20 minutes worth of actual work, this brown sugar mustard chicken recipe is low on effort and huge of taste. Plus, leftovers for lunch! Ingredients

1 chicken, butterflied 1 teaspoon sea salt 1/2 teaspoon freshly-ground white pepper 2 tablespoons butter 1 sweet onion, cut in half and sliced 1 tablespoon water 3 garlic cloves, peeled and smashed flat 3 medium sweet potatoes, peeled and cut into 1-inch cubes 3 tablespoons stone ground mustard (or Dijon will work) 2 tablespoons balsamic vinegar 2 tablespoon brown sugar 1 teaspoon fresh thyme 1/4 teaspoon salt Instructions

Preheat oven to 375°F °F (190°C). Sprinkle chicken skin all over with salt and pepper. Melt butter in a Dutch oven over medium heat. Place the chicken breast-side down until the skin is golden, about 5 minutes. Flip and sear the other side until browned, another 5 minutes. Remove chicken to a plate. Add onions and garlic cloves to the pan, cooking and stirring until they soften and begin to take a little color. Make sure you scrape the browned bits off the bottom of the pan. Add 1 tablespoon of water if the bottom starts to burn. Add sweet potatoes and stir until covered with butter and chicken drippings. Cover and cook for 5 minutes, stirring occasionally to keep the onions from burning, Flatten out the sweet potatoes to an even layer and lay the chicken on top, skin-side up. Make sure to spread the chicken as flat as you can so as much skin is facing up as possible, which allows for more crisping. In a bowl, combine mustard, balsamic vinegar, brown sugar, thyme, and salt. Stir well. Spoon over every exposed surface of chicken. Place chicken in the oven and roast until its internal temperature reaches 160°F, which should take about 40 to 50 minutes. Make sure to test the thickest part of the breast and thigh to make sure they are both cooked through. If the breasts are done first, carve them off and return the rest of the pot to the oven until the thighs have reached 160°F . Remove chicken from oven and allow to rest for 10 minutes before serving. The internal temperature will increase a few degrees as it rests, taking it to about 165°F (74°C) before it cools. Notes Nutritional analysis is based on 4 servings. 3.2.2925