I pulled some chicken drumsticks out of the freezer yesterday and contemplated coating them in panko but I came across this recipe for Honey Mustard Chicken and thought it was worth a try.
From Recipes from the Best of Bridge Series, The Best of the Best and More, it is simply liquid honey, butter, Dijon mustard, a touch of cayenne and a bit of curry powder. Forty minutes in a moderate oven with a few more under the broiler to give the drums a little more color and they were done in all their sticky delicious moist, tender and slightly spicy glory.
The chicken went exceedingly well on a munchie platter along with some green chile and cheese sausage balls, a creamy hot crab dip and a few veggies too but believe you me, it would make a great stand alone for a quick no fuss dinner. In fact, my only regret (hey you knew there'd be one didn't you) is I wish I'd cooked more chicken along with a bunch o' rice because holy cow, it makes a lovely sauce and you all know how we love our sauces around here.
Honey Mustard Chicken (adapted from Best of Bridge Series Cookbooks, The Best of the Best and More)
6 to 8 chicken pieces (I used drumsticks)
Salt and coarse ground black pepper
1/4 cup liquid honey
2 tablespoons melted butter
2 tablespoons Dijon mustard
2 teaspoons curry powder
Dash cayenne pepper
Preheat oven to 350. For easy clean up, line a baking dish with aluminum foil. Dry chicken pieces and dust lightly with salt and pepper. Arrange in baking dish without touching. In a small bowl, whisk together honey, butter, Dijon mustard, curry powder and cayenne. Pour approximately one half over chicken and brush each piece to coat. Bake for 20 minutes. Turn chicken pieces over and coat with all but 2 tablespoons of the sauce. Bake for another 20 minutes or until chicken is cooked through. Brush chicken with remaining sauce and place under broiler until golden. Makes 4 servings. (Recipe may be doubled if you’ve more chicken).
A year ago - Pasta Purses with Meat Sauce
Three years ago - Cajun Shrimp