Chicken in a Marsala & mustard cream sauce - as easy as winking!

Chicken in a Marsala & mustard cream sauce is quite probably my absolute favourite chicken dish from my repertoire. I've used Marsala wine, our home made Mead and even sherry in it, with excellent results for all three. I've also swapped out the wholegrain mustard for Dijon and loved that version too. So, it's a very flexible and forgiving recipe that provides incredibly yummy results.

Right at this moment, I'm on a white meat only diet following on from a really bad gout attack and I'm so glad that I remembered this one. Eating just chicken, turkey and white fish can get a bit ho hum, even after just a week. So it was nice to have chicken with a lovely unctuous, tasty sauce and I'm only surprised that I haven't got around to blogging it before now!

Another good thing about this recipe is that if you ever find yourself with no onions but a tub of cream in the fridge and chicken in the freezer, you're half way there. It's not often, these days, you find a recipe that doesn't include onion. I've often pondered on including a sauteed onion or maybe some garlic in the sauce but always reject the idea on the basis that the sauce is so good without it, why mess with perfection?

As for Cook's Notes, there's really only one you need to be aware of which is to monitor the temperature of the pan when you're frying the chicken. Of course, you don't want your chicken to burn, but equally you really don't want it to be more than a gentle golden brown or your sauce could end up a little bitter. It all depends on your particular pan. You know it best, so just keep your eye on it during the cooking.

Mmmmnnn, I could eat this all over again today if I had the chicken!

CHICKEN IN A MARSALA & MUSTARD CREAM SAUCE (serves 3)

Ingredients :

3 boneless, skinless chicken breasts

a pinch of sea salt
1 tbsp olive or rapeseed oil
120ml Marsala wine (or Mead, or Sherry)
2 tsp wholegrain mustard
100ml water
1 tsp low salt chicken stock granules (or half a low salt stock cube)
a pinch of ground black pepper
1 tsp thyme
150ml double cream
1 tsp cornflour, let down with a small amount of water.

Method :

Trim each chicken breast of any gristle or fat, then slice each breast through horizontally from the thick end to the thin end, creating two thin halves.

Place the olive or rapeseed oil into a frying pan and heat until sizzly. Gently lay each chicken breast down - and leave it alone apart from to sprinkle with a small amount of sea salt. You are aiming to achieve some colour on the chicken breasts, so they will need to stay in one position until they achieve a lovely golden colour.

Flip each breast over onto the other side and again, leave it alone to cook and gain colour for another few minutes.

Remove the chicken to a warmed plate, it doesn't matter if it isn't quite cooked through - it will finish cooking once it is in the sauce.

Pour the wine into the pan and deglaze by stirring and releasing any crispy bits that may be stuck to the pan. All these are flavour!

Once the wine has reduced by half, add the mustard, water, stock granules, black pepper and thyme. Stir thoroughly to combine.

Add the cream and stir through, then return the chicken to the pan, together with any juices that have accumulated under the chicken. Stir gently and allow the sauce to simmer.

When you are satisfied that the chicken is cooked through, if necessary add the cornflour/water mix and stir to combine. Once the sauce has thickened to your preferred consistency, serve with a selection of steamed vegetables and new potatoes.

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Chicken with mushrooms - the name belies the flavour!

It sounds so simple that it is hard to believe it could be so tasty.  However, never underestimate the power of a tablespoonful of vinegar to the flavour of a dish!

I was looking for a simple, no frills, mid week chicken dish that could be served with a couple of different vegetables, to balance up the low veggie dishes that were already on the menu plan.  As ever, when feeling a lack of inspiration, I turned to my recipe bible - www.bbcgoodfood.com.  Flicking through the dozens of recipes, I recognised one that I'd liked on a previous occasion but hadn't got around to cooking yet - the chicken with mushrooms.  For all that the name sounds singularly uninspiring, the photograph alongside looked really quite enticing.  Nice golden fillets of chicken with mushrooms and green peas in a light and not creamy, sauce.  It looked perfect for the job.

I had to make some alterations to the original recipe though, as I wasn't going to pay for pancetta (so I used Asda's misshapes smoked bacon for cooking), nor a bottle of white wine vinegar that I might not use again for months (so I used sherry vinegar, which I had already got).  

I also didn't bother with dirtying a bowl by dredging the chicken with flour (which would probably have stuck to the pan and burned anyway) and solved the problem of a too-thin sauce by adding just two teaspoonfuls of Bisto Best roast chicken gravy granules.  All three of these changes worked perfectly, so hence the recipe appears in its altered form in this blog.  If I didn't write down what I did, I just know I'd forget when it came to the next time!  However, if you want to stick to the named ingredients in the original recipe, you go right ahead - it's fine by me.

The keys to this recipe's deliciousness are as follows :

a)  the cooking of the chicken.  You must make sure that your chicken gains a lovely golden hue before you add liquid.  This is the real foundation of your dish's flavour.

b)  the bacon.  Don't be tempted to leave out the bacon.  The flavour profile needs it's intense savouriness and saltiness - but be careful about the addition of sea salt, just a tiny pinch!

c)  the vinegar.  The addition of the vinegar gives a lovely tang of acidity to the sauce.  Not as much as sweet and sour, but enough to give it a lift above a straight gravy.

d)  the late addition of the fresh parsley.  Don't be tempted to chuck it in early.  The sauce needs the freshness of the just wilted parsley.

e)  the reduction of the liquid in the sauce.   Don't be tempted to hurry it along and serve before the sauce has had a chance to reduce by half to two thirds.  It makes SUCH a difference to the intensity of the flavour!  Taste the sauce as you go along and you will see what I mean.

This is one of those recipes that is as good a mid week family dinner as it is a relaxed dinner with friends.  The flavour is so much more than its title!

CHICKEN WITH MUSHROOMS (serves 2)

Ingredients :

1 tbsp olive oil
3 rashers thick cut smoked back bacon, diced
2 large eschalion shallots or 4-5 small shallots, chopped
150g button mushrooms, halved
2 chicken breasts, each cut in half lengthways to create 2 thinner fillets
sea salt
freshly ground black pepper
250ml warm water, containing 1 low salt chicken stock cube
1 tbsp sherry vinegar
2 tsp Bisto Best chicken gravy granules
1 tbsp fresh parsley, finely chopped
50g frozen peas.

Method :

Heat the oil in a deep frying pan, then add the bacon and shallots. Cook over a moderate heat until the shallots are softened, all the liquid has left the bacon and it has begun to turn golden.

Add the button mushrooms and continue to fry, stirring regularly, until the mushrooms have begun to soften.

Remove the bacon, shallots & mushrooms from the pan using a slotted spoon and reserve to keep warm.

Increase the heat under the pan and add the chicken breast fillets and season with sea salt & freshly ground black pepper. Leave them undisturbed to gain a lovely golden colour, then flip them over, season and cook the other side in identical fashion.

Once both sides are deliciously golden, return the bacon, shallots & mushrooms to the pan.

Add the water, stock cube (broken into pieces) and vinegar and stir gently until everything is combined. Bring to a steady simmer and cook for a further 15 or so minutes, turning the chicken half way through.

Once the liquid has reduced by half, remove from the heat and allow to cool slightly then add the gravy granules and stir quickly to prevent them clumping. Return the pan to the heat and cook, stirring, until the sauce has thickened.

Add the fresh parsley and frozen peas and taste the sauce to check the seasoning. Add a little more if necessary. Bring back up to simmering point, turn the chicken once and cook until the peas are tender but have not lost their fresh green colour.

Serve with new potatoes and seasonal vegetables.

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General Tso's chicken - a real crowd pleaser!

Now this is one recipe that I should have blogged a long time ago, as I've made it countless times since I discovered it on La Table de Nana.  As you may have guessed from the name, it sounds as though it should be of Chinese origin and to quote Wikipedia, "General Tso's chicken is a sweet, slightly spicy, deep-fried chicken dish that is popularly served in most Chinese and Asian themed American restaurants. The dish is most commonly regarded as a Hunanese dish.  The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although there is no recorded connection to him".  So now you know.

I have to first deny all knowledge of deep frying my chicken.  You would have to pay me quite a lot to get me to deep fry anything, these days.   Not just from the health point of view, but um ~koff-blush~ I'm actually scared of deep frying.  I know.  I write a food blog and I'm scared of deep frying.  What can I tell you?  I think all those Public Information Films about the dangers of chip pan fires back in the seventies are still playing out in my head.

As a consequence, after velveting the chicken I just heat up a tablespoonful of oil in a wok and shallow fry to my heart's content.  The chicken still gets lovely and golden and I don't have a nervous conniption.  It's all good.

Served with coconut rice

The combination of goodies in the sauce is just an inspired thing.  Each contributes something to the final flavour(s) and it just wouldn't be right without any one of the ingredients.  Mind you, I do have to say that I don't use fresh ginger - as was recommended by the original recipe.  Both hubby and myself react badly to fresh ginger these days, whereas if I use ground (powdered) ginger, we're fine.  Yes, the flavour is slightly different, but we still get the ginger kick and flavour - so I'm not arguing.  I put the small amount of ginger into the sauce, where it incorporates nicely.

Something I would recommend highly to you - and yes, it could almost be construed as a Cook's Tip, is to invest in some authentic soy sauce.  If you can get them, both light soy and dark soy, as the difference in flavour to the small amounts of Blue Dragon, or even Kikkoman, is just incredible.  Once I'd invested in a large bottle of both, I wouldn't ever go back to "Westernised" soy sauce.  It's just a whole different ball game and you'll find you use far less as the flavour is so much more intense.

Cooked together with sliced green pepper

Okay, so while we're doing the tips, you absolutely must have everything chopped before you start.  This recipe moves so quickly once you begin cooking, that you definitely don't have time to leisurely chop a half a dozen spring onions.  It's a case of grab it and cook it so you need to have everything ready!

Oh, and it is nice to keep a certain amount of chopped green onion back for sprinkling over the top once served.  It definitely helps the dish to look fresh and tasty.  Unfortunately, I can't cope with raw spring (or green) onion, so I restrict myself to some toasted sesame seeds.

Served with a spring roll and some prawn crackers

Son and heir consistently finds the texture of the velveted chicken a surprise and requires reassurance that it is the cooking process, not the chicken, that has made it feel that way on the tongue.  As if I'd feed him dodgy chicken!  *tut*  The very idea.

Hubby and I, however, just love the recipe.  I've cooked it with toasted sesame seeds and without, with a sliced green pepper or mushrooms and without - in all sorts of incarnations - and we've loved them all.

As a super-quick meal to cook, you really can't do better than General Tso's chicken.  It's almost one of my favourite "bung it in the wok in order and serve" recipes.  If it wasn't for the fact that you cook the chicken first, then reserve it for later, it'd qualify.  But then, it's just another bowl to wash up and what's another bowl when dinner tastes so good?

GENERAL TSO'S CHICKEN    (serves 3-4)

Ingredients :

½ cup soft brown sugar
3 tbsp hoisin sauce
3 tbsp rice wine vinegar
3 tbsp tomato ketchup
2 tbsp soy sauce
1 flat teaspoonful of powdered ginger
a good pinch of dried red chili flakes (optional)
½ cup water
3-4 tablespoons cornstarch
500g boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tsp sesame oil
6-8 spring onions chopped
toasted sesame seeds (optional).

Method :

If you are intending on using toasted sesame seeds as garnish, now is the time to toast them.  Heat up your wok or frying pan and place the seeds in dry.  Keep an eye on them, as once they start to toast it happens quickly!  Once nicely brown and toasty, decant into a ramekin to use later.

Next, mix the brown sugar, hoisin sauce, rice wine vinegar, tomato ketchup, soy sauce, ginger powder, chili flakes (if you're using them, which I recommend you do!) and water together in a bowl.  This is your sauce, so set aside - but within reach!

Dredge the chicken chunks in the cornstarch and shake off any excess.

Heat the pan again and add the olive oil.  Cook the chicken in the olive oil briskly on a high heat until golden brown on at least two sides.  Remove the chicken and retain in a warm place.

Add a little more olive oil if necessary, plus the sesame oil and green onions (and any other veggies you might have thought to include). Cook until softened, then add the sauce and quickly bring to a boil.

Allow the mix to boil gently for as long as it takes for it to thicken slightly, then add the chicken and coat with sauce.  Reduce the heat and simmer until the chicken is cooked through and the sauce has reduced to a glossy, syrupy consistency.

Serve with white rice, garnished with the toasted sesame seeds and some raw spring onion pieces.

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Citrus & spice chicken

I've been going through a whole heap of old paperwork recently - which included my many and various files and folders chock-a-block full of collected recipes.  In doing so, I have re-discovered several favourites from pre-Rhubarb & Ginger times, one of which being this citrus & spice chicken.

The recipe has developed over the years (as recipes are wont to do) but I note from the paper recipe in my folder, that the original was adapted from the Good Food Magazine's "40 Best Chicken Recipes" booklet.  Well, it's been adapted yet again - and very much for the better.  The very first recipe was basically a traybake, my first version added several ingredients such as the honey and chilli powder.  This last incarnation has separated out the vegetables to be cooked on the hob instead of in the oven, which I much prefer.

Marinate, my little lovelies!

Oven cooking the vegetables inevitably led to burned ends and undercooked middles, as the sheer quantity of meat and vegetables in the tray didn't really allow for even cooking.  Plus, it is nice to have a small degree of char on the chicken, but not so nice on the peppers and mushrooms.

This way, the chicken has plenty of air space around each piece and the cooking is much more even - particularly if you place the larger pieces to the outside and the smaller pieces to the inside of the tray.  The surface attains nice little charred corners, while the chicken itself stays moist and delicious.

Cooking the vegetables in a frying pan enables much more degree of control.  Inevitably the leftover marinade isn't enough moisture to see them through the entirety of the cook, but adding a little water from time to time not only allows the vegetables to steam, but also keeps the marinade saucy.  This way, you have the relatively dry chicken, accompanied by the saucy vegetables - which provides a lovely balance and completely without burned ends.

Ready for the oven - Bacofoil's non-stick aluminium foil is great for this!

Another huge positive to this recipe - apart from the flavour which is really tasty - is its speed.  Provided you get the chicken on to marinade in advance, it is a really simple task to prepare a couple of salad veggies, cook some rice, put the chicken in the oven and pan cook the vegetables.  From taking the marinating chicken out of the fridge to dishing up, probably only took around 45 minutes in total.  I love that - especially when there's such a pay-off by way of flavour.

So what's the flavour like?  The chicken flavour is there, no one flavour overrules it and because the curry past is used fairly sparingly and is very much tempered by the use of the yoghurt, it doesn't take precedence.  The honey gives a quiet sweetness and the garlic helps to savoury it all up nicely.  In fact, don't tell anyone, but if you add the yoghurt, then the lemon juice, then the honey, stir it all together and have a taste - mmmmn, it would make a smashing dessert!

Once the curry paste, oil and garlic are added though, I wouldn't recommend tipping it on top of your strawberries.  The oven adds the last element of flavour to the chicken, in the small degree of charring as the tops of the chicken pieces catch in the oven.  It all amounts to an absolutely scrumptious whole.

Now, as for Cook's Tips, I don't have many but there are a few worth mentioning.

The recipe calls for the juice of half a lemon.  If, however, you don't have a lemon but do have a lime - then no worries, use that instead!  You will need the whole lime's juice and the flavour will be slightly different, but no less nice.  I have used both in the past and can't decide which one I like the best.

Where the chilli powder is concerned, feel free to add as little or as much as you like.  However, if you're new to chilli powder and curry spice, I'd suggest you err on the side of caution to begin with - you can always add a little bit more the next time.

You can certainly freewheel a bit where the accompaniments are concerned.  I think the chicken and vegetables would be lovely served in a soft Indian flatbread with some salad alongside.  On this occasion, I served the chicken with some basmati rice that I had cooked in chicken stock and turmeric, along with the cooling influence of avocado and cucumber.  For my son, who isn't keen on avocado, I served a sliced juicy tomato and cucumber.  The chicken is certainly flexible enough in flavour profile, that there are a whole host of accompaniments you could serve with it.

Calories are in the range of 398 per portion, it is low in sodium and high in Vitamins B6 and C, so it could be worse!

I am so happy to have rediscovered this recipe.  I think it is going to appear fairly regularly on the menu plan and I recommend it to you.  Without the chilli powder, it would be great for children, too.

CITRUS & SPICE CHICKEN   (Serves 3)

Ingredients:

For the marinade :

150ml natural yoghurt (I used Greek yoghurt)
juice of half a lemon
1 tsp runny honey
1 tbsp vegetable oil (I used sunflower)
2 generous tsp curry paste or powder
1 garlic clove, crushed
chilli powder to taste (I used 1 tsp Kashmiri chilli powder).

Other ingredients :

3 skinless, boneless chicken breasts cut into large chunks
1 red pepper, deseeded and cut into large slices
half a green pepper, deseeded and cut into large slices
1 onion cut into large slices
6 medium chestnut mushrooms , quartered
1 tbsp olive oil.

Method :

1.  Mix together the marinade ingredients in a bowl.

2.  Add chicken chunks to the marinade, stir to coat and set aside to marinate for as long as you've got - from 4 hours to 30 minutes.

3.  Pre-heat your oven to 180degC/350degF/Gas 4.

4.  Place the chicken chunks onto a baking tray, taking care to leave as much of the marinade in the bowl, but without scraping any off the chicken.

5.  Bake the chicken for 30 minutes, remembering to turn the tray half way through to ensure even colouring.

6.  Add the vegetables to the bowl and stir to coat them in the marinade.

7.  Heat the olive oil in a large frying pan and add the vegetables, marinade and 200ml water.  Cook, covered, on a medium heat until the peppers are softened and onions are cooked through.  You may need to add more water, but only a little at a time.

8.  Once the vegetables are cooked, remove the lid and allow the sauce to reduce and thicken, which will only take 2-3 minutes if you haven't added too much water.

9.  The chicken is ready once the chunks are cooked through and they have gained a little bit of charred colour.

Serve with steamed basmati rice, avocado and cucumber.

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Sticky Marmalade Chicken - the one that (almost) got away!

Now, this is a bit of a departure for me where blogging recipes is concerned.  Ordinarily, you see, I would get on with consigning a new recipe to paper almost as soon as I've put my knife and fork down.  However, I first cooked this dish quite literally years ago - when I was blogging on Multiply.  I cooked it again a few times over the years and in the meantime, started Rhubarb & Ginger.  However, when I came to look for the recipe in the Recipe Index, I was astounded to see that I hadn't included it here!

Thank goodness - because I can't remember where I found the original recipe - I still had a copy of all my Multiply pieces and was able to find the recipe.  I copied it over to Rhubarb & Ginger and then real life got in the way and I just didn't get around to blogging it properly.

So here I am fulfilling those good intentions of all those years ago - and getting on with it.  I think that really does take the biscuit for procrastination, but perhaps we should skip lightly over that.

Now because I've cooked the recipe several times, I have had the benefit of trying it with both salad and cooked vegetables.  I think - for all that the photographs are of the cooked vegetables version - my favourite version has to be the white rice and salad one.  The use of the marmalady sauce as a dressing through the salad (so note, not a lettucy salad as the sauce/dressing is warm and will wilt anything less robust than rocket, spinach or watercress far too quickly) is just such a satisfying thing.

This is one of those dishes that you think is going to taste one way - but then it turns out to taste completely different.  When imagining how it would taste, I forgot all about the garlic, chilli and thyme and the effect they would have.  Although, I do think that how it tastes depends entirely upon what marmalade you use.  If you go for a strongly flavoured, not so sweet one like the Oxford Vintage, then you'll wind up with a very strongly flavoured dish.  However, something like Golden Shred will give you a much sweeter end result that you may find requires a dash of lemon juice to add the required acidity and is perhaps better for a younger palate.  So in a way, you can tailor the results depending on what marmalade you use.  I reckon that Rose's Lime Marmalade would be awesome with a dash of lemon juice, lemon zest and a sprinkle of ground ginger - however, I haven't tried that thought yet!

Anyway, we thoroughly enjoyed it - and its a 100% definite do-it-again.

If you decide to go with the rice version and want to be totally cheffy, you can make mounds of rice by lightly oiling the inside of a cup and packing the rice into it. Turn it upside down and bingo - cheffy mounds of rice!

The cooked vegetable version is good (and probably better, as we're in December and it's frosty outdoors!) however I'd stick with veggies that are compatible with Chinese style food.  Things such as broccoli, green beans, carrots, peas - you can dress them up however you like, maybe add some chilli to your broccoli or (as I have done in the photographs), sesame seeds and a little butter to your green beans.  However, be sure that your family enjoy citrus flavours with their potatoes!  Not everyone enjoys this combination, although I think it's the proverbial bees knees.

Something else to bear in mind (I suppose these are the Cook's tips!) is the size of the pieces of peel in the marmalade, in relation to everyone's preference.  My friend Marion, for instance, would need a marmalade that was totally bereft of "fishes", as she calls them.  For me, the bigger the pieces, the better! 

So there you are.  Do have a go at this one - it's taken for ever to get to you and it really didn't deserve it!

STICKY MARMALADE CHICKEN    (feeds 3)

Ingredients :

3 skinless, boneless chicken breasts, each cut into 3 similar sized pieces
sea salt & black pepper
2-3 tbsp cornflour
1 tbsp olive oil
300ml chicken stock
1 garlic clove, chopped
1 chilli, chopped
4 tbsp fine-cut well flavoured orange marmalade
1 tsp fresh thyme leaves, or half a tsp dried
juice of a quarter of a lemon, if necessary, to taste.

Method :

1.  Place the chicken into a bowl and add the seasoning and cornflour.  Toss the chicken until liberally coated.

2.  Heat the oil in a frying pan and when hot, add the chicken pieces.  Fry for 8-10 mins,  until golden on all sides.

3.  Reduce the heat, add the garlic and chilli and cook for 1 minute more.

4.  Add the stock, marmalade and thyme.  Stir through until the marmalade has dissolved, then simmer for 5 minutes or until the chicken is cooked through.  

5.  Remove the chicken and reserve to keep warm.

6.  Boil the mixture hard to reduce to a syrupy sauce, serve the chicken and pour the sauce over the chicken.

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"Maneating" Chicken - or Chicken in a maple syrup & mustard glaze.

We were really looking forward to sampling this Maneating Chicken.  No, really!

Hubby had been browsing through Pinterest again and had been enticed by the fantastic photograph and the title of "Man-pleasing Chicken".  The photograph linked back to a lovely blog called wittyinthecity.com which has lots of interesting looking (and sounding) recipes.

The recipe was simplicity itself - basically make up a maple syrup/Dijon mustard/white wine vinegar mix to go over your chicken pieces - then in the oven they go.

The smell of the chicken cooking was completely mouthwatering and bode well for the eating.

Snuggled up in a bath of mustardy goodness

I think hubby was a little bit disappointed in the end result, as I can't help feeling that he was hoping for something more than the simplicity of the mix.  However - and this is testament to the big flavours that were going on there - when son & heir took his first taste, his brow wrinkled and he exclaimed "wasabi!".

Amazingly, I could see exactly where he was coming from with his horseradish/wasabi comment, as the combination of the slightly smokiness of the maple syrup with the warmth and earthy tanginess of the Dijon mustard had definitely combined into something reminiscent of wasabi.  Son & heir wasn't entirely sold on the idea - horseradish is a fairly new flavour for him, so he was a little bit challenged by it.

As for me, well, I loved it.  I loved the flavours, I loved the texture of the baked chicken, I loved the look of it - everything.  I'd have been very happy to have had the exact same dinner the next day, too!

Hubby cooked an interesting side dish of sesame green beans and broccoli, which I also loved and could have eaten a whole lot more than was on my plate - but mustn't be greedy.  The roasted sweet potato cubes were lovely and although it didn't look like there was much on the plate (hubby's view, not mine!), I definitely felt that I'd eaten a complete meal by the end of it.

I guess if you're a bit nervous of the "horseradish effect", the thing to do would be to substitute honey for the maple syrup.  After all, a honey mustard glaze is a classic - and done this way, just can't go wrong.

MANEATING CHICKEN  (feeds 3)

Ingredients :

3 skinless boneless chicken breasts (or the equivalent in leg pieces)
half a cup of Dijon mustard
quarter of a cup of Maple syrup
1 tbsp white wine vinegar
sea salt & freshly ground black pepper
two sprigs of fresh rosemary, chopped finely.

Method :

1.  Pre-heat your oven to 180degC/350degF/Gas4.

2.  In a bowl, combine the Dijon mustard, Maple syrup and white wine vinegar.  Mix well.

3.  Take each chicken breast and cut into three pieces.  Place into a suitably sized oven dish that will enable the chicken to lay in a pool of the mustard mixture.

4.  Sprinkle each with a little seasoning, then pour over the mustard mixture and turn the chicken pieces, making sure that each piece of chicken is well coated.

5.  Bake in the oven for 40 minutes, basting half way through, until the edges of the meat are beginning to char slightly and the chicken demonstrates no pinkness when a knife is slipped into it.

6.  Allow the chicken to rest for 5 or so minutes before serving.

7.  Make sure to spoon any extra sauce over the top of the chicken, as it is way too good to leave in the pan!  Sprinkle on a little of the rosemary, add your choice of vegetables and serve.

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