The edits on Maggie came in and they will be extensive, so I’ve turned to my go-the-distance recipes which can be done once and eaten for two days. This is a fun take on honey mustard.
Recipe
- Assorted chicken pieces. I did 4 thighs and 8 wings, skin on
- 1 bottle of balsamic vinaigrette dressing. This is not the time for organic limited reserve. Just the cheapest bottle of balsamic vinaigrette you can find. I used Ken’s Steak House brand.
Put the chicken into a dish, dump the balsamic vinaigrette dressing on it, coat well, refrigerate. I did mine for 4 hours – it worked great – but you can do it overnight if you prefer. Make sure to turn the chicken after a few hours.
I marinade my stuff in this doohicky here.
It closes really well, so I just flip it midway. Here is the non-affiliate link for Amazon, but you can find it at Wal-Mart, Target, and wherever Tupperware is sold. If you are buying one of those, choose BPA-free.
When you are ready to cook, we’re going to preheat the oven to 375°F (190°C), fish the chicken pieces out of the marinade, arrange them in a pan, and bake them for 45 minutes. If your chicken pieces are bigger, like thighs and drumsticks together, increase the baking time until the thermometer inserted into the thickest part of the thigh reads 165°F (74°C.)
While the chicken is cooking, we’re going to make the glaze
- 1/2 cup maple syrup. Dark varieties work best. You want to taste the maple. But any maple syrup will do
- 1/2 cup dijon mustard
- 2 garlic cloves, crushed or 1/2 tsp of garlic powder
- 1 Tbsp of apple cider vinegar
- 1/4 tsp pinch of chili pepper (optional)
We are going to mix everything together. I whisked mine.
When the chicken is done cooking for 45 minutes, we are going to remove it from the oven and liberally glaze it using a kitchen brush or just a teaspoon if you don’t have the brush handy. You want it good and coated.
Once that’s done, the chicken goes back in the oven for about 7-10 minutes. Don’t worry, it will stay moist. You can keep baking it or you can broil it under 400°F broiler for crispness. If you are broiling it, broil in the middle of the oven, not directly under the broiler and keep checking it every 3-4 minutes, because it can burn.
And we are done. This chicken goes well with everything. Potatoes, white rice, brown rice, steamed or sauteed vegetables, etc. You can get fancy and do roasted potatoes and over-charred Brussel sprouts, or you can heat up a can of corn, and it usually pairs well.
If you want even stronger flavor, reserve some glaze and serve it as a drizzling sauce. Refrigerate the leftovers. The good thing is that next day, this chicken still tastes delicious, so you can reheat it and reasonably get a couple of dinners out of it. We did a baked potato dinner the first night, mostly wings, and the next day I cut off the meat from the thighs, quickly stir-fried it with some mushrooms, sprinkled it with sesame seeds, and served it over rice. It didn’t need additional sauce.
This sounds so easy and yummy. I’m thawing some chicken as we speak! Thanks.
a good multi-day easy meal maker is to take a crock pot, heat up a red pasta sauce of your choice (can have meat or not) with just enough added water to make it “loose” – then put dry pasta of your choice in for about an hour on low. check noodle for done-ness.
Bowties take long than spaghetti and grow to massive proportions if you forget you have it going
Mmmmmm – easy recipes are always appreciated!
I’m currently working on finishing a much too large batch of gumbo. We really need to remember to freeze half of the big pots we make now that we’re empty nesters!
Take plenty of breaks and come up for breath often! Maggie will understand.
I love these for portioning out the extras when I make a big batch. They go from freezer to microwave or oven, and the extra lids come in a second colour to signal the contents are that other thing I made, or just are available when a lid wears out: https://www.amazon.com/Pyrex-Storage-Round-Clear-Containers/dp/B082CWYS96?ref_=ast_sto_dp
Totally making these. I’m terrible at meal planning and need to get better. Thank you!
This sounds so yummy and perfect now that it finally feels like autumn here in the mid-Atlantic. Bonus points that my picky eater loves anything mustard.
Please keep taking care of yourselves – that’s directed at HA and the BDH
Yay! Another episode of “Cooking with Ilona.”
+1
Oh, this is wonderful. I’m copying it, thanks
Yummy! Can’t wait to try and good luck on the edits. It will get done when it gets done and don’t worry about the BDH!
Cheers!
Maple mustard is the best. I love it on salmon. Can’t have mustard (or garlic, or vinegar, or pepper, *sigh*) right now due to stomach issues, so I used maple syrup and tamari on salmon for my dinner night at our extended-family beach week. Everyone was happy, although they would undoubtedly have been even happier with the rest of the ingredients. Next year!
We want to see you on a cooking show!!
I make something similar with Italian dressing instead of balsamic. I will have to try the sauce. We usually eat it with just the marinade. It’s great with potatoes or rice.
That sounds interesting, thank you! I’ll definitely try it in the next “don’t have time to cook” phase.
hope the edits will go well.
I wore my ‘We are chalant’ t-shirt today and my nearly two year old niece was obsessed. Kept pointing at the faces and the book and saying reading, showed me off to her daddy – I think I’ve got a new recruit 😁
Omg, that’s adorable 😂
😍
That’s so adorable! The Horde just got a new member. 🥰
If you like maple, and you eat pork, I have a fabulous and easy recipe for maple sage pork tenderloin, which also involves Dijon mustard. It’s good hot or cold. So you can slice it and make sandwiches of it the next day. Sliced and arranged prettily on a platter, it’s also great for a holiday buffet. Is it OK to post a link to the recipe? If not and anyone’s interested, I can just post the recipe in text form.
Mmhhh, have to have that – no matter how! Please?
Oohhh, that sounds lovely! I’d love to see the recipe
Hi CJ,
A link is absolutely fine 🙂
hey CJ, would love the link or just directions. it sounds delicious and I need a recipe tonight. thanks, Lillian Foster
Yum! Will try it and thanks! Have never been overwhelmed by honey so this sounds great. And I have a whiskey maple to try, too.
Best wishes for smooth editing.
This sounds yummy, thank you!
You may be busy and drained, but you still made that glaze from scratch. I am impressed!
yummy! thanks for sharing!
Sounds delicious. Thank you!
multi day meals are the best. most of my meals work that way. It only is a problem when the “faries” decide to snack on the meal through out the day.
this looks so delicious, you know that you’re now hunger then anything when you’re eyes snag on the images of good and you completely miss the fact that the post started with an update line on the Maggie edits ☺️
hope the whole of House Andrews are keeping well and thanks for the lovely recipe
That sounds really good! I am always at the lookout for 2 meals out of 1 time cooking. Better 2,5 meals because I have “fairies” too 🙂
An easy meal I use is salmon teriyaki. Buy precut salmon pieces, pour some premade teriyaki sauce on it (I like veri veri teriyaki or Trader Joe’s), bake or air fry at 400 degrees. You can serve with rice and steamed veggies.
This looks yummy, but even more, it’s fascinating to see a recipe that is probably common in North America but seems completely exotic to this European girl. I mean, I’ve tried maple syrup, because I was curious about the American-pancakes-with-maple-syrup thing, but I would never have thought to use it in any combination with meat.
Anyway, I hope the Maggie edits will go well, and I’m really curious whether they involve mostly cutting (hopefully not!), adding, or just fine-tuning things.
Me too! I also hope it doesn’t mean cutting the word count. I want all the words!
Sounds simple & yummy! Do you pre-heat the pan? What kind of pan did you use? Do you use a non-stick pan? Or non-stick foil under the chicken?
Sorry about all the questions– I can just see black smoke billowing out of my oven I bought in 1986! The heating element in it died about 2 years ago. I thought yay! time for a new oven, but nope–my husband replaced the heating element, & now it heats 50 degrees hotter than the temperature dial says. Heh! As soon as I can figure out how to sabotage the darned thing w/o burning down the house–insert evil laugh–this oven will be a goner.
If the oven is 1986, it probably has a pull off style temperature dial. If that is the case, you may be able to pull the dial off, turn it slightly and push it back on. Presto more accurate dial.
I would much rather have a mid 80s oven than what I have now. The new smooth stovetops are a pain to clean and scratch super easy and the whole thing is just very fussy with 100 and 10 different buttons to push in the perfect combination just to turn on the oven to 325°.
Hey, thanks for the advice re: temperature dial! Are all new ovens smooth tops now? I haven’t even looked around to see what’s out there.
I hope the idea works.
Not all electric stoves are glass top or induction, but I had a terrible time finding one the was electric with the coil burners that was decent quality. I have one that is okay now, but I miss my old one.
Love my Tupperware marinating container, I’ve had mine for decades. Recipe sounds tasty. Can’t wait for more Kate and really want to get into Maggie’s world!
I will try a variation to reduce sodium
Use balsamic vinegar rather than dressing, remove skin to keep fat lower …
Bet it works well
Great idea thank you
Yum!
Got my Arcane books yesterday. The covers are awesome. Thanks for making them available to the Horde.
Good luck with all the edits.
I have made this before and it is delicious the only difference for me is I make this with pork chops and let it marinate over night. I have also let it marinate for an hour but letting the marinade soak in overnight….yummy.
I never even thought of making it with chicken (duh…) but will have to now.
If you like pork it is absolutely delicious.
I forgot to say I add one extra ingredient into the marinade….. spiced rum. yum. yum yum.
Looks delish 😋
Have you ever used boneless/skinless chicken breasts? They’re my favorite and I would make 3 or 4 then after baking divide and portion for freezing.
Thanks!
This is what I used tonight and it is the best chicken I have ever made!
yum! trying this tonight.
Thank you for that. I love a good, easy, new to me ,recipe that’s been vouched for. Much appreciated.
Thank you for this recipe…it looks so yummy and easy! I am going to try this on Sunday. (I try to cook a ‘nice’ dinner for my family every Sunday so that we can sit down to a shared meal and start the week on a bright note.)
It’s hard to plan menus sometimes since I don’t eat meat and my husband grew up in Texas and does not do plant-based (“real meat and potatoes otherwise it’s not dinner.”) 😂
I usually do a meat entree, a plant-based entree, and sides we all like.
After 30 years of marriage, I’ve gotten pretty good at cooking for us, but I’m always looking to add to the list of options. I have a feeling this will be a regular addition to the menu in my kitchen!
P.S. Good luck with the Maggie edits! I am sure the final book will be amazing….but please don’t stress yourself out! 💕💕
OMG!! In reading everyone’s comments about using this recipe with pork, I started thinking about other proteins and I had a thought, maybe a very delicious thought!
On Sunday, I will make the chicken recipe as-is for my family, but for my plant-based version, I’m going to try this with seitan ‘cutlets’ (ie just slicing a package of store-bought seitan into thick slices, marinating in the dressing, baking in the oven for a few minutes to heat up, then brushing with the glaze and putting it back in the oven.)
Wish me luck! 😋
This sounds delicious! Thank you for sharing the recipe. Hope you all are doing well! Good luck on the edits…. I look forward to whatever you do, whenever you are through with it! Blessings!
The recipe sounds great BUT, I would encourage a switch to glass storage containers. I’ve replaced all my plastic storage containers as plastic is being increasingly implicated as a health hazard. The NIH states “These containers are not totally inert and leach varying levels of metals and chemicals into the foods they store,” I personally don’t want to take a chance with my family.
To be fair, the plastics industry says they are not a problem.
Just my opinion. I don’t own stock in either one.
This recipe is happening at my house. This is way too delicious sounding to pass up. If it was more steps or harder to find ingredients I’d say no thanks.
Yummy yummy yummy – thank you very much for the added variety in our dinner rotation.
We’ve been getting way too much take-out because I’ve been swamped with a big project (almost done!) and he doesn’t cook. (he does the dishes!)
I hope you are getting your energy back Ilona.
Yum!
I literally make maple mustard sauce and keep it in the fridge. 50/50 Decent Maple Syrup and Spicy Brown mustard. That’s it. Great as a finishing sauce (like you’ve done here) for chicken or pork, a sauce to drizzle at the table, or salad dressing. So easy and so darn good!
My I’m down in the dumps my go to is pasta. Real Mac & Cheese (as a side or who am I kidding, all alone for dinner), a one pot pasta dish (I have a few takes on Chicken Alfredo, Chili Mac and tonight I’m making my Philly Cheese Pasta), or when I REALLY need a pick me up, a big batch of Bolognese sauce over pasta and freshly grated parm until I think it might be too much (and never is).
I hope the family in WNC have checked in safe. Good luck on the Maggie edits and I CANNOT WAIT to read it 🙂
Thank you for the recipe idea – sound quite yummy!
May your chicken be tasty, your edits go smoother than they have ever gone before and may your weariness fade away!
Thanks for that recipe. I look forward to trying it.
Made this recipe and everyone in my family liked it, including the picky eaters. That’s like mythological. Two thumbs up.
You are so kind. Thank you for taking care of us, your Horde. Today was a hard day. Tomorrow I might make chicken or knit that lovely blue cabled hat. Or likely neither but I will notice good things, just like I am noticing your solicitiusness now.
I made this for dinner tonight and my hubby said it is the best chicken I have ever made! He’s right! It was soooooo good! Thank you!
I made this recipe Sunday night and it was AMAZING! New favorite recipe from my favorite authors. Thank you!
Nothing to add on the chicken, but I saw you use the word doohickey and thought you would appreciate this post:
A whatchamacallit in different languages:
7. Thingamajig (English)
6. Chingadera (Spanish)
5. Himstergims (Danish)
4. Naninani (Japanese)
3. Zamazingo (Turkish)
2. Dingsbums (German)
1. Huppeldepup (Dutch)
Yum!! Always thrilled when you post recipes. I’d love a recipe book that includes all meals from the various series.
I made this last night and have leftovers I have been dreaming about all day. This one will be going into rotation. Thanks so much Ilona.
After I saw this posted a couple of days ago, I’ve been craving it. I picked up chicken at the shop today and made this for dinner. Served with roasted potatoes and an arugula salad it was just delicious – thank you!
Oh wow. I made this tonight and everyone liked it! Thank you!!
lol hubby just asked if there are any more recipes from Ilona Andrews!
Best ever
We made this yesterday. You weren’t kidding about how juicy it was!
My home is currently bursting at the seams. Me, my husband, my uncle, my son, and son’s girlfriend (relocated here in June). So five adults and everyone expecting me to figure out dinner every night. I might have had a bit of a break down in July and a much needed come to Jesus meeting. Now we have a dinner board. I bought a whiteboard with a monthly calendar on it. Everyone has to put meals on the board that they are responsible for cooking. I just put this on the board for week after next. THANKS for another easy recipe I can add to the dinner board!
We’ve be OS for a couple of months and this is the first time I’ve taken to read through the blog. Will be making this for sure!
I have just completed a batch of Lincolnshire burgers, theses are scrumptious. I use my late fathers authentic recipe for Lincolnshire sausages.
The recipe is 14 lbs of minced pork with 20% fat. 2 large white loaves crumbed in a food processor to hold the following seasoning:- 4 oz of sage, 1.75 oz of pepper and 2.5 oz of salt.
I normally make up a quarter quantity. and put them in the freezer.