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Chicken Thighs in Spicy Honey Mustard Marinade

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Thighs and vegetables:

  • 4 size Chicken thighs with a bit of breast
  • 100 ml Olive oil
  • 30 ml Chili oil
  • 60 g Honey
  • 5 Garlic cloves
  • 2 tbsp Mustard medium hot
  • 1 go. tsp Hot pepper
  • Pepper salt
  • 70 g Leek
  • 1 medium sized Fennel bulb
  • 140 g Celery
  • 150 g Carrots
  • 2 medium sized Onions
  • 400 ml Water

Potatoes

  • 500 g Waxy potatoes
  • 5 tbsp Sunflower oil
  • Pepper salt

Instructions
 

Thighs and vegetables:

  • Wash the chicken thighs with cold water, pat dry. Skin 2 cloves of garlic, finely chop. Mix a marinade from olive oil, chilli oil, honey, mustard, chopped garlic, pepper, salt and paprika. Place the legs in a small roasting pan or saucepan, pour the marinade over them and let them steep for at least half a day. Turn it every now and then.
  • In the meantime, wash and clean the leek and cut into 5 mm thin slices. Clean the fennel bulb, cut in half, cut into equally thin slices, peel apart a little. Clean the celery, peel the carrot and cut both into approx. 1 cm cubes. Peel the onions, cut into eighths and peel apart the individual lamellas. Cut 3 cloves of garlic into slices and roughly chop 1 x. Cover everything and keep it ready.

Preparation:

  • Preheat the oven to 200 ° O / convection. Turn the legs in the roaster so that the outer curve is with the skin side down. Put the roasting pan into the oven on the middle shelf. When the marinade begins to reduce, first add 200 ml of water. After 30 minutes of cooking, briefly remove the legs from the roaster, add the prepared vegetables and - if necessary - add a little more water. The amount of water depends somewhat on the size of the roaster. The vegetables should be barely covered. You can of course also use a vegetable or poultry stock, but this is not necessary. The sauce is then very aromatic even with water. Then place the legs - but now with the skin side up - on the vegetables, push the roaster back into the oven and finish cooking for another 30-40 minutes. The skin of the thighs should be crispy and the vegetables should still have a light bite. If necessary, increase the temperature briefly to 220 ° in the last 10 minutes.

Potatoes:

  • During the first 30 minutes of cooking the legs, peel the potatoes, cut into approx. 1.5 cm cubes and pat dry a little. The pieces shouldn't be too different in size so that they all cook evenly. Heat the oil in a larger pan and add the cubes. Turn the heat down and slowly fry the cubes on all sides over a mild heat and turn them several times until crispy. This can take a while for raw potatoes, but there is enough time for the legs to finish cooking. Season with salt and pepper in between.
  • Then arrange everything on the plate and ............ let it taste ......... ;-)))
  • The cooking time of 60 - 70 minutes is necessary for larger thighs so that they are not dry on the bones. Reduce the cooking time accordingly for smaller legs. If necessary, make a test cut at one time.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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