Honey Mustard Chicken and Sides

Jay June 6, 2007 2 Comments

Here is the first ever Married Frugal Guy Cook guest recipe:

Honey Mustard Chicken with Potatoes and Vegetable of your Choice

Need:

• Enough chicken to feed however many people are in your family. Tenderloins are useful because they come in strips already. Don’t use the stir-fry strips; they’re too small.
• Three large potatoes.
• Honey mustard (I prefer Publix brand, YMMV).
• Cooking oil.
• Bag of frozen vegetables (for the sake of argument, let’s use green beans).
• Seasoning for potatoes (premade is fine). I’ve also done this with just rosemary, so you can use that if you want.

1. Get home from work. Put your stuff down. Preheat oven to 400.
2. Wash the potatoes. Cut them in half, then cut each half into three or more sections lengthwise.
3. Place potatoes in large bowl. Pour in about 2 tbsp of oil and sprinkle on 1 tbsp of seasoning (1.5 tbsp of seasoning if the potatoes are those massive ones you get sometimes).
4. Toss potatoes/oil/seasoning until evenly distributed.
5. Cover a cookie sheet with aluminum foil (or use a large glass dish that is oven-safe). Lay out the potatoes on the cookie sheet.
6. Put potatoes into oven; set timer for 15 minutes.
7. Put chicken in microwave to defrost (unless you let it defrost overnight/during the day).
8. Go upstairs and change out of your work clothes. It’s okay if you take longer than 15 minutes; the potatoes won’t burn.
9. When timer goes off, flip potatoes (this takes a while) and put back in oven for another 20-25 minutes.
10. Get a large skillet and cover the bottom with a thin layer of cooking oil. Put it on the stove at low heat to warm up.
11. Squirt a generous amount of honey mustard onto a paper plate.
12. If chicken is not already cut into strips, do so. They don’t have to be thin.
13. Coat each piece of chicken with the honey mustard as if you were dredging it in an egg/flour mixture.
14. Place chicken strips into skillet and turn up the heat to 6 or 7 (medium-high).
15. Empty vegetables from bag into small pot. Put in enough water to cover 3/4 of the vegetables.
16. Put the pot on a back burner on high and cover it. Stir every five minutes or so. Once the water is boiling, it should be about five more minutes until the veggies are done. Taste one to test it.
17. Flip chicken every five minutes or so until done. If you don’t know how to tell when it’s done, cut a piece. If it’s pink inside, keep cooking.
18. When done cooking, drain oil from chicken.
19. When done cooking, take potatoes out of oven.
20. When done cooking, drain water from vegetables.
21. Arrange food on plates. Serve.
22. Get the kids to do the cleaning. After all, you cooked, right?

It seems complicated but it took me about 45 minutes to do all that last night, and I got other stuff done in between, like playing with the baby a little and giving her medicine, and also changing clothes and reading a few pages in a book.

This recipe, and the whole idea of guest recipes, is courtesy of the former blogger known as Josh Cohen of Multiplementality.com, who also posted at Wizbang Sports and Wizbang Pop, and can now could at the time of this post occasionally be found blogging or posting under his real name on 11Alive.com [he has move on since then].

I don’t know about you, but this sounds great to me. My father likes to make a plain version of the roast potatoes. After having garlic and rosemary fries while playing pool in Monterey with Deb, Denise and April, I eventually tried making rosemary fries myself. I hear they were yummy. But seriously, I did get to taste them, and they were good, but could have been even better. The potatoes above sound like a nice cross. Roasting saves work, but it’s not far removed from fries and can be seasoned, if anything more easily.