Honey Mustard Chicken

When brother brought home half of his culinary magazine collection, I started browsing the magazines one by one, looking for some recipes to re-create. While doing so, he told me that his most favorite one was the FOOD Magazine "Eat and Run" cook book, a collection of quick and easy dishes. True enough, the dishes were easy to follow, and I think I wanted to try everything, though of course I can't, because some needed an oven. The ones that didn't need an oven were quickly written in my list, and the first one I tried was this:

Honey-Mustard Chicken
{6 Servings}

Ingredients:

• 1 kilo chicken thighs or legs
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 3 tablespoons oil
• 4 tablespoons yellow mustard
• 4 tablespoons honey
• 1 tablespoon soy sauce

How to Cook:

• In a bowl, rub chicken with salt and pepper.
• In a frying pan, heat oil over high heat, about 2 minutes. Fry chicken pieces, skin side down, for about 3 minutes, or until crisp and golden brown. Turn chicken over and cook for 2 more minutes.
• Scoop off excess oil in the pan and lower the heat.
• In a bowl, blend mustard, honey, and soy sauce and pour over the chicken. Cover and simmer gently for 15 minutes, or until chicken is fully cooked, basting the top occasionally with sauce.

True enough, it was a very easy dish to make, and my siblings loved it. At first I was a bit hesitant to serve this because the mustard was overpowering the taste of the sauce before I cooked it, but somehow, when the dish was cooked, the tang of the mustard and the sweetness of the honey just made a good balance.

*** Jenn ***