Sunday, June 01, 2008

Mustard Cranberry Glazed Chicken

Mustard Cranberry Glazed ChickenJune already?

Well this is a recipe I've made since I was first married and there are three things I love about it: first, it's so easy that it goes together in about ten minutes, second it smells wonderful cooking and third, everyone likes it so that I never have to worry about grumpy complaints.

Lately I've gotten extremely tough against that kind of attitude--one complaint about what's for dinner and the offender is "invited" to spend the rest of the meal up in their bedroom--far away from the food that they find so offensive. I find it looks much more appealing after an hour or two of solitary.

But, enough about my heartless childrearing techniques and on with the recipe. There are a lot of fancy mustards out there and most will substitute nicely--next time you're at the grocery store grab one that looks interesting and thrown it in the pot.

1 whole chicken
1 cup honey
1/2 cup cranberry mustard such as Pepperidge Farms
4 tablespoons finely chopped onion
4 tablespoons butter
1 tablespoon plus 1 teaspoon curry powder
1 teaspoon garlic salt
1/2 teaspoon ground ginger

Rinse then pat the chicken dry. I will often will substitute a package of thighs or breasts should the whim strike me, it just depends on what I have on hand. Preheat your oven to 375 degrees and combine the rest of the ingredients in a medium saucepan and stir constantly over a medium heat until the butter melts and the mixture begins to boil. Remove from heat.

Brush a thin layer of the sauce over the chicken pieces or whole roaster and bake uncovered for one hour. Then pull the chicken out and spoon the rest of the sauce over the bird and roast for another 15 minutes until it's got a lovely golden brown covering. If you have loose pieces of chicken rather than a whole roaster you should decrease the cooking time by 15 minutes: roast for 45 minutes then spoon the sauce and roast for another 15.

Let the chicken sit for five or ten minutes before serving to set the juices then enjoy--I served this most recently with a side of Parmesan polenta (thanks to Kelly at Love Well who's got me hooked on the stuff) and some springy asparagus--which did elicit a few gasps this last time but no complaints thanks to my new "take no prisoners" meal time policy.

***

The Real Deal Guide to Pregnancy by Erika LenkertMore books to give away! Today I have The Real Deal Guide to Pregnancy by Erika Lenkert. Though the title might suggest otherwise this isn't a guide book about how to get pregnant it's a handbook to help you through the ensuing nine months of pregnancy once you've figured the important part out on your own. Maybe it should be called The Real Deal Guide through Pregnancy but then what do I know?

But regardless of the title it's a helpful little handbook and particularly good for any first-time mothers-to-be that you might know. What sets this book apart from so many pregnancy guides is the readability. Published by DK Books it's full of pictures, lists, insets, things that make reading easier. Then there's the length, with only 255 pages it feels less like a daunting Bible set to cover every question you might have and more the "Cliff Notes" it advertises itself to be.

But probably the best thing is that it highlights other mothers' experiences. Paragraphs of what other women felt and thought and did that bring pregnancy down to earth and make you think that perhaps you too can get happily through it.

There are websites in the back for a nice resource should you want more information and more support, there are recipes to support your cravings and practical talk about things like weight gain and finding good maternity clothes.

All in all not a bad little book. If you'd like to win it simply leave a comment on this post before midnight and I'll draw a winner to be announced in Monday's post.

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24 comments:

all over the map said...

This sounds good and can I say I absolutely love your "heartless childrearing techniques". HA! I really don't like complaints about what's for dinner and I have no problem telling my kids that it is not polite to complain.
I thought you didn't like polenta? Was it not on your list of foods you don't like. I have a super memory when it comes to these sorts of things, weird I know.

I'm Toni said...

Great sounding recipe! I don't think we can ever have too many recipes for chicken!

The book sounds good, too. Glad I don't need it! If I were to win it, my neighbor's daughter would get a nice book!

Thanks for a great blog - I love visiting every day!

toni

Adventures In Babywearing said...

Ok, girl. I am TRYING to go vegetarian again. You are making me very hungry.

Steph

~TAMY 3 Sides of Crazy~ said...

This sounds and looks absolutely amazing. I'm deathly allergic to mustard (we love the flavor though) - any thoughts on a substitution that would give a similar flavor?

Hey and I'm glad to know there is someone else out there that reminds their children that they have options regarding dinner and has no fear of reprimanding them. I always offered them the opportunity to take over the responsibility of pleasing everyone. I also reminded them that we would all be judging their efforts and they would be open to the same criticisms that they were offering up. No one ever took me up on that chance. They have turned into VERY respectful eaters and actually thank me for my efforts - even when it's not their favorite meal.

April said...

I'm in for the book. Sounds like something I'd like to have for when I start my family (soon)! :)

April said...

btw, e-mail is apr (dot) mack (at) gmail (dot) com

Nate and Stacia said...

Heartless? I don't think so. Good mothering-absolutely! The recipe and book sound great!

Trinity said...

I'm in for the book too! And I don't think I'd say "heartless"...just..."reasonably cruel" :) hehe just kidding. Sounds about like my parents put us through and what I'll do to my poor children when they're old enough to complain.
Thanks for the blog by the way, good way to start each day! :)
email is trinie_when@yahoo.com

Danette said...

Oh my stars, that is stupid easy. And the only ingredient that I do not have on hand is the special mustard. This is so going on my next grocery list.

And dnt to metnion the cost effectiveness of using an entire chicken over breasts or even pieces.

Kelly @ Love Well said...

When I saw your picture, I thought, "Hmmm. I wonder if that's creamy polenta in the background?"

:-) Good to know it's a hit.

That chicken sounds DIVINE! I'll have to put it in my rotation.

Flea said...

Hmmm. I'm wondering if I were to make a cranberry mustard glaze for my rotisserie chicken, would my dogs still grab it from the counter and eat it when I'm not looking? :)

I do the same thing when my children complain. Except, if it's the evening meal, they just go straight to bed.

Cuddle Cottage said...

That 'chicky' recipe looks so good, it even sounds like something I could manage!
When my sister fell pregnant, I raced out and mailed her a copy of the most popular pregnancy book out there. Then I became pregnant and I bought myself the same book and I really wasn't that enthused. Now my sister is due with #2 and I'm looking for a better read for her, this book sounds like it has potential!

Victoria said...

Can someone please tell me what to do with the polenta? I've seen it in a roll next to the pasta in the store.

Coralee said...

That looks like yummy chicken! In other news, I am now just coming up on 8 weeks pregnant and don't own any pregnancy books....this looks to be a good one! Would love it!

Mean Mommy said...

Looks yummy! I'm assuming it can be adjusted by using regular dijon mustard and cranberry sauce in leu of cranberry mustard? And would this work as a freezer recipe if you just dumped it all together and froze it to be cooked later- or is the boiling and glazing key? Thanks! :) PS- LOVE the kid rescue from the offending food.

Scribbit said...

Victoria--you can buy it in a tube at the store but it's really easy to make yourself. 3/4 cup corn meal, 3 cups water, 1/2 cup parmesan and a bit of salt. Bake at 350 for 40 minutes and enjoy as you would any rice, pasta or grain side. Goes well with meat or with sauces.

And yes, I would think that you could play around with the recipe and substitute the dijon/cranberry thing easily.

delta dawn said...

Thanks for contest

The Estrogen Files said...

Book? I need one! Count me in! 6 wks till Birth Day!

Motherhood for Dummies said...

seriously... with all of these give aways i am bound to win one of them... right?

Shannon said...

The chicken and the polenta look yummy! I may have to try them both.

Danette said...

My mouth waters every time I se ethe picture 'and' read the ingredients list.

I am so purchasing what I don't have in the house and making this. But I am wondering if it could be done in a slowcooker?

Daisy said...

cranberry mustard? Sounds interesting.

jubilee said...

This recipe sounds so good and easy. A great combination.

Mayberry said...

Michelle, I am coming back months later to let you know I've made this at least three times now and it's SO good! Easy and everyone in the family loves it, plus it makes a great chicken salad if we have leftovers. Thanks!