Braised Honey Mustard Chicken – One Pan!

Braised Honey Mustard Chicken – One Pan!
This one pan chicken leg quarter dinner is easy to prep, and usually pretty easy on the pocket book. Buying whole chickens and cutting them up at home saves a lot of money and can be an easy way to extend your budget. If you’re looking for easy weeknight chicken recipes, easy weeknight one pan chicken recipes; give this a try.

Ingredients:
2 chicken leg quarters
Salt and pepper to taste
30 mL (2 Tbsp) butter, or other oil
3-4 large shallots, chopped
500 – 750 mL (2-3 cups) mushrooms, halved
125 mL (½ cup) stock
5 mL (1 tsp) dried thyme
2 mL (½ tsp) rosemary
15 mL (1 Tbsp) dijon mustard
5 mL (1 tsp) hot mustard
15 mL (1 Tbsp) honey

Method:
Pre heat oven to 350ºF (180ºC).
Season the chicken with salt and pepper on all sides.
Heat an oven proof pan and melt the oil.
Brown the chicken quarters on all sides, the remove from the pan.
Sauté the shallots until they are translucent, then add the mushrooms and continue cooking until the mushrooms have lost most of their moisture.
Stir in the stock, thyme, rosemary, mustard, and honey.
Return the chicken to the pan, and place in the oven until the chicken is cooked through, about 20-30 minutes.

0:00 Welcome Back
1:15 How Hot?
6:22 Tasting

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L1S 0E9

Welcome Friends welcome back to the kitchen welcome back to another episode of what was on sale at the grocery store uh a little while ago whole chickens were on sale and so I bought a bunch of them this one I’ve cut up already and so I’ve got two leg quarters here the white

Half of the chicken is in the freezer I’ll cook that sometime in the future but buying whole chickens um is a really inexpensive way to to get chicken it’s often so much cheaper and I don’t think of the bones as waste because I use them to make chicken stock

And we’re going to use some of that chicken stock later on in this recipe so starting out a little salt and pepper on the chicken and while I’m putting salt and pepper on the chicken I am also heating up the pan on the stove top both sides always both

Sides okay the pan is heating up so I’ve got some but butter I’m going to put that in and let it melt um I’m using butter today on any given day I could be using any one of a number of different types of oil um even Bacon Fat Bacon fat

With a chicken dish is actually really good and I’ve got the uh the pan on sort of a medium heat um there are a bunch of different theories around Browning chicken and I don’t uh I don’t think that any one of them is any better than

The other but some people think you get a riping hot pan you put the chicken in you get a sear right off the top and you get some nice Browning and you build some flavors in older French cookbooks and when I say older French cookbooks 1700s 1800s there is a method whereby the

Butter goes in the pan chicken goes in a pan on a cold pan then you put it on the heat and you never actually bring the heat up too high and you just just let it go for a very long time um and I’ve done that method it’s timec consuming um

You get a lot of negative comments in the comment section down below from people saying you don’t know what you’re doing um but you get an amazing Browning on the chicken uh you should give it a try sometime anyway I think I’ve got the pan to the point where I’m going to be

Happy I guess a lot of what I’m saying is there are multiple methods to get to the same spot and and a lot of people that are telling you you’re doing it wrong are just wrong okay here we go medium low fire a little bit of butter look at that

Browning okay so we’ll just uh Brown up the other side and even hold it so that we Brown it all the way around okay so it’s one of those days I just took the chicken out of the pan and I talked about how I had it on just a

Medium heat the stove top was at four my stove top goes to nine so just a little less than half and I’ve got some really good Browning and some great skin on this chicken just takes a little more time you just have to have some patience that built up some incredible flavor in

The bottom of the pan between the butter and the Browning from the chicken and I put in some shots because I really like shots now I haven’t raised the temperature at all I’m just going to let them cook away in that butter until they’re translucent um and I’m still at a low

Temperature on the on the cook top someday I’ll figure out how to be a YouTuber and will remember to always turn on the camera be so much easier if I had someone here to help me but I’m on my own I’m cooking shooting taking care of everything all at once next in some

Mushrooms and uh these were these were just the mushrooms that I had left over in the fridge from some something else I made um I really like to mix up mushrooms if I had gone out with the expressed thought of making this today I would have bought two or three different

Kinds of mushrooms cuz each one brings a different texture and a different flavor to the dish and I like that uh that contrast of flavors I am going to turn it up a little bit now because we want to drive off uh most of the moisture from those

Mushrooms okay now we’re going to build a little sauce okay so this is some chicken stock I made recently every time I buy a chicken and I cut it up and I cut out the back or the neck or whatever put it in the freezer and then I make stock

With it and often when I do this I will go down to the Blue Sky Market um it’s fairly close to us they always have chicken feet on on hand and so I bought some chicken feet to put in and I get this really nice gelatinous broth

Um and it’ll just melt in there okay so now we’re going to add into that some mustard this regular old Dijon little bit of keen’s hot mustard cuz you know nice contrast and flavor and a scoop of the family honey let’s get that in there I’ll bring that temperature up a little

Bit mix all of those flavors together little bit of time little bit of Rosemary give it another stir back in with the chicken TH or the chicken leg quarters there we go now the oven is set to 425 and I’m going to put this in until

The chicken is cooked through uh keep an eye on on it add a little more liquid if you need to add more liquid if the liquid Burns off before the chicken is cooked um get out your thermometer and check the chicken make sure that it’s

Cooked now I had the lid on but I only had the lid on in order to keep it warm for Julie to come home from work um if you’re cooking this don’t put the lid on don’t put the lid on in the oven hey Jules uh cuz it doesn’t need the lid and

You just you don’t need the LD unless you’re just trying to keep it warm that’s all there was yeah I’m a little bit late today so happens oh look at that I like mushrooms yeah okay so mushrooms and shots oo Classics chicken put those uh carrots on that we

Just did okay let me get a knife or maybe two knives I don’t I’m going to dig into the mushrooms without even waiting CU mushrooms and shots so it’s a little bit of mustard mm m m those was really good the mustard okay so I put in I put in some

Hot mustard I’m not getting any heat from the hot mustard maybe just a little bit of bitterness yoube that’s that bitter note right at the end so be careful with your mustard and the chicken I mean it’s just let’s get some sauce that’s good same same flavors as the as

The mushrooms eat them together yeah this one this one worked out very nicely hi really good that’s of these Brandy glazed carrots um so you’re just going to yeah someone wants some attention mhm mhm okay that’s an easy one pan meal play with your flavors uh try different

Mustards maybe leave the mustard out if you don’t like mustard try something else there you go thanks for stopping by see you again soon that