Len's Recipe of the Month - August 2022

 

I would be lost without Valerie Bertinelli's cooking show and cookbooks.   So many of those gems are shared here.   And this latest one is really terrific because you can do everything in one oven-ready skillet or, in my case, a Dutch oven.   It's Honey Mustard Chicken Thighs and Vegetables and so damn easy.

Preheat your oven to 400 degrees.

You want to use four to six bone-in chicken thighs.  Pat them dry and then season liberally with salt and pepper.   In a Dutch oven with some vegetable oil simmering, place the thighs skin down and sear them from six minutes.   Then do the other side.   Remove to a holding plate.

There should be some bits of flavor on the bottom of your pan so pour a 1/2 cup of white wine and deglaze the pan.  

Add a bag of frozen pearl onions.

Add three cloves of sliced garlic.

Add two tablespoons of honey mustard and let this all come together under medium heat.

In a separate bowl, whisk together another tablespoon of honey mustard with a tablespoon of EVO.

Add about a pound of sliced and cleaned baby bella mushrooms.

Nestle the chicken on top of the veggies and then brush on some of the mustard/oil glaze.

Put uncovered in the oven for about 45 minutes.   Five minutes prior, stir in a half bag of frozen peas.

Done!  And clean-up is a snap.

Dinner last night:  The pre-game buffet at the Dodger Stadium Club.