Since there doesn't seem to be a lot to blog about. There will be days like this. But I will say that, watching Monday Night Football, I'm really tired about hearing about Michael Vick. He pleaded guilty today. The Bengals are playing the Falcons in a pre-season game. And all the guys on the game tonight can talk about is Michael Vick. Enough already. Just play the game. He's not playing, he's not going to play, so lets concentrate on the guys on the field.
No such luck.
OK, tonight was a honey Dijon mustard chicken recipe. It was darned good and really easy. Here you go.
4-6 Boneless Skinless Chicken Thighs
¼ cup chopped onion.
2 cloves garlic, chopped.
1 cup dry white wine
2T Dijon Mustard
1t Balsamic Vinegar
Old Bay Seasoning (optional)
Salt and Pepper
Sweat onions and garlic in a heavy skillet over medium low heat. Season chicken with salt, pepper, and spices of your choice. (Old Bay). When onions are translucent, increase heat and sauté chicken until brown. Remove chicken and deglaze skillet with wine. Add Dijon mustard and balsamic. Return chicken to skillet and cover. Simmer for 30-40 minutes, or until fork tender.
Remove chicken from skillet. Add honey and reduce until slightly thickened. Pour sauce over chicken to serve.
I used Old Bay on the chicken, but you could use just about anything. I was just kind of experiminting with it because it was on the shrimp last night, so it was out. It would also have been good with a rub of mustard powder, smoked paprika, garlic powder, salt and pepper. Whatever. The sauce has a lot of strong flavors, which the chicken picks up as it cooks. I thought about running the liquid through a separator before adding the honey, but didn't. Next time I make it, I will, as it kind of broke when it started to cool.
The sauce would have been really good on my Brussels sprouts recipie as well, but I didn't cook them tonight. Again, next time.
Andie's got a thing tomorrow night, so maybe I'll go out and see if I can find some things to take some pictures of.