ROAST CHICKEN WITH MUSTARD-THYME SAUCE AND GREEN SALAD WITH OLIVES
Steps:
- Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
- Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
- Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
- Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
- Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.
PEACH-THYME MUSTARD
Steps:
- Mix 1/2 cup peach preserves, 1 tablespoon each whole-grain and dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon fresh thyme and a pinch of salt.
THYME MUSTARD SAUCE
This simple mix is actually very elegant. Use it as a finishing sauce with chicken or pork tenderloin
Provided by Abby Girl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl.
- Just before serving, warm the mixture in a microwave until it simmers, or place it in the top of a double boiler and bring to a low boil.
Nutrition Facts : Calories 400.4, Fat 36.8, SaturatedFat 21.8, Cholesterol 118.8, Sodium 772.7, Carbohydrate 13.4, Fiber 3.1, Sugar 2, Protein 7.8
PAN-SEARED LAMB CHOPS WITH MUSTARD-THYME SAUCE
Make the best and the easiest sauce for lamb chops! This creamy mustard-thyme sauce is made with garlic, red or white wine, Dijon mustard, fresh herbs, sea salt, and cracked black pepper. This savory Mediterranean dish will become a family favorite dinner!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Combine olive oil, lemon juice, thyme, blacked cracked pepper, sea salt, minced garlic in a medium bowl. Mix.
- Arrange lamb chops on a large plate. Pour the marinade over the lamb chops. Make sure the lamb chops are covered with the marinade from all sides.
- Let the lamb chops sit at room temperature in this marinade for 30 minutes.
- Heat 1 tablespoon of olive oil on medium heat in a large skillet until hot. Add lamb chops.
- Cook on medium-high heat about 4 minutes on one side. Then 4 minutes on medium heat on another side.
- Remove the lamb chops from the skillet.
- Add wine to the same skillet and bring to boil.
- Add mustard, fresh thyme, and minced garlic.
- Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.
- Add back the pan-seared lamb chops.
- Simmer on low-medium heat to heat them through.
- Season the sauce with salt and cracked black pepper, if needed.
- Note: Make sure the lamb chops are cooked to medium. If not, cook them in the sauce, covered with the lid, for a couple of minutes. Then, remove from heat, and allow the lamb chops rest, covered until they are cooked through.
- To serve, spoon the sauce over lamb chops and sprinkle more fresh thyme on top.
Nutrition Facts : Calories 449 kcal, Carbohydrate 4 g, Protein 43 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 128 mg, Sodium 484 mg, Fiber 1 g, ServingSize 1 serving
TOMATO MUSTARD SAUCE FOR CHICKEN OR FISH
This is a simple recipe that makes a great sauce for fried fish or grilled chicken. Makes enough for 2.
Provided by Meesier42
Categories Chutneys
Time 8m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in sauté pan over medium heat. Add diced tomato and let start to cook down, about 4-6 minutes.
- When the tomatoes are half cooked through add the mustard, capers, garlic. Cook until heated through and tomatoes are cook through.
- Spoon over fish or chicken.
Nutrition Facts : Calories 69.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 170.3, Carbohydrate 3.6, Fiber 1.1, Sugar 1.9, Protein 1
GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE
Categories Mustard Vegetable Side Vegetarian Summer Grill/Barbecue Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Side-dish servings
Number Of Ingredients 20
Steps:
- Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
- Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
- Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
- Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
- Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.
STICKY THYME & MUSTARD BACON CHOPS
For a satisfying and quick winter supper, tuck into this with mash and greens
Provided by Jane Hornby
Categories Dinner, Main course
Time 30m
Yield Easily doubled
Number Of Ingredients 8
Steps:
- Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
- Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.
Nutrition Facts : Calories 520 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 6.08 milligram of sodium
ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE
Found this in Cooking Light October 2012. The full name is Roasted Chicken Thighs with Mustard-thyme Sauce with Roasted Potatoes and Green Beans. I made this for dinner tonight and thoroughly enjoyed it.
Provided by marisk
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 425 degrees F.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 4 minutes on each side or until slightly browned. Remove chicken from pan; place in a 11x7-inch glass or ceramic baking dish. Bake at 425 degrees F. for 16 minutes or until a thermometer registers 165 degrees. Remove chicken from dish; reserve drippings.
- Return skillet to medium-high heat. Add butter. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and cornstarch in a small bowl, whisk until smooth. Add mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil and cook for 2 minutes or until slightly thickened. Remove from heat and add mustard, remaining salt and pepper, stirring with a whisk. Serve sauce with chicken.
- ROASTED POTATOES and GREEN BEANS: Preheat oven to 425 degrees F. Combine all ingredients on a jelly-roll pan coated with cooking spray; toss to coat Bake on bottom rack for 25 minutes, stirring once.
Nutrition Facts : Calories 305.7, Fat 13.2, SaturatedFat 3.7, Cholesterol 75.7, Sodium 570, Carbohydrate 28, Fiber 5.2, Sugar 4.5, Protein 19.8
ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE
Make and share this Roasted Chicken Thighs With Mustard-Thyme Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7?inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
- Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.
Nutrition Facts : Calories 471.4, Fat 35, SaturatedFat 10.3, Cholesterol 165.6, Sodium 474.1, Carbohydrate 4.2, Fiber 0.6, Sugar 0.9, Protein 33.1
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