Sunday, October 19, 2008
Dutch Oven Series: Honey Mustard Chicken
1 whole chicken, cut into pieces
3/4 stick butter
3/4 cup honey
1/2 cup Dijon mustard
1/4 cup orange juice
1 1/2 tablespoons dried dill
3 sprigs rosemary
3 sprigs thyme
8 red potato, rinsed
1/4 cup flour
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1 large zip lock bag
non stick spray as needed
In a small bowl mix together the flour, salt and pepper then set aside. (seasoned flour)
In a medium size bowl whip together the honey, mustard, and orange juice, then set aside.
Place potatoes in a large bowl. Coat potatoes with a layer of non stick cooking spray then sprinkle with rosemary, and thyme leaves then set aside.
Place chicken inside the zip lock bag then add seasoned flour. Shake bag until chicken is well coated. Then set aside.
On medium high heat melt butter in the dutch oven. Then position chicken inside the Dutch oven skin side down.
Let chicken cook until both sides are browned.
Once chicken is browned pull Dutch oven away from heat. Give the honey mustard sauce a stir then ladle half of the sauce on top of chicken.
Cover Dutch oven with lid then place into a 350 degree oven.
Bake chicken for 10 to 15 minutes then remove Dutch oven from the oven.
Remove the lid then place potatoes around chicken. Ladle the remaining honey mustard sauce on to potatoes and chicken.
Place back into the oven and cook until chicken reaches an internal temperature of 180 degrees.
Remove Dutch oven from the oven then ladle pan drippings over the chicken and potatoes.