HERB AND MUSTARD BAKED CHICKEN WITH APPLE AND SHALLOTS

Herb and mustard baked chicken

HERB AND MUSTARD BAKED CHICKEN WITH APPLE AND SHALLOTS

#SIAintheKitchen

It’s been since I’ve cooked a dish in a casserole dish. It’s really been a hot minute. Casserole dishes remind me so much of my childhood - super nostalgic. It’s where I began cooking. A lot of dishes from Company’s Coming cookbook were based on this cooking method and since my Instagram poll urged me to look something with meat, I decided to make an herb and mustard baked chicken with apple and shallots. Yum.

This dish is super easy to make and is easy to whip up on a weeknight dinner. I made this on a Sunday morning and with my show going on and general prep and baking time, the recipe took just over an hour to make. The marinating time isn’t super necessary but you will get a deeper flavour once marinated for at least a few hours or overnight. I only marinated it for a mere 30 minutes while I was prepping everything else and interacting with other customers - and it worked.

For this recipe, I used skin-on, bone-in chicken thighs which are known for retaining juiciness. You’re welcome to us boneless, skinless thighs but I just love how the skin crisps us and how moist it stays with just a few more minutes of cooking time.

HERB AND MUSTARD BAKED CHICKEN WITH APPLE AND SHALLOTS - serves 6 — 8

  • 8 chicken thighs, bone-in, skin on

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup dry white wine

  • 1/3 cup dijon mustard

  • 3 cloves garlic, minced

  • 2 sprigs fresh rosemary, leaves only, chopped

  • 4 sprigs fresh thyme, leaves only

  • 2 tbsp kosher salt

  • freshly ground black pepper

  • 1/4 cabbage, sliced

  • 2 Granny Smith apples, quartered and sliced

  • 8 shallots, halved

  1. Preheat oven to 400F. Mix the olive oil, dijon, white wine, garlic, herb, salt and pepper together. Pour over the the chicken thighs and mix thoroughly. Marinate for at least 30 minutes although overnight would be ideal.

  2. Place the sliced cabbage on the bottom of a 9x13 baking dish. Scatter half of the apples and shallots in-between the cabbage. Place the marinated chicken on top and fi in any remaining apples and shallots in-between the chicken pieces. If you kept the thyme and rosemary sprigs, place it on top of the chicken and bake for 35 - 40 minutes or until juices run clear and the meat is no longer pink.

MEATStephanie Siaherb and mustard baked chicken, chicken thighs, sweet and savoury, chicken and apples, easy dinnerComment