So Monday morning I woke up with this awful head cold. Runny nose, eye-pulsing headache, mud-gut, trouble breathing, hard to swallow, super congested… the works.
That said, I know I should have been cooking some variation of Chicken Soup…something delicate, something soothing, something quick to balance the bedlam within me, but did I?
No. Pffft!! Of course not!
Even though it felt like my body was committing genocide, I insisted on eating something more than soup.
The problem, as I soon found out, was I didn’t have the energy to do it all in one setting. Started to feel like I had bitten off more than I could chew [no pun intended].
After several breathless breaks and 1 nap, I was finally able to finish my meal and EAT! HUZZAAHH!!!
K, so let’s get down to the meat and potatoes of this meal…
Soy-glazed Chicken Legs & Mustard Roasted Potatoes
What I Used:
Potatoes [any kind]. A dozen mini-chicken legs. Soy Sauce. Maple Syrup. Dijon Mustard. Balsamic Vinegar. Champagne Vinaigrette. Minced Garlic. Mustard Seeds. Red Chilli Pepper. Coriander Seeds. Olive Oil. Salt. Pepper.
What I Did:
I grabbed a dozen mini-chicken legs, rinsed, pat-dried and marinated them for about 2 hours [time in which I made the Potatoes].
In a big bowl, I combined ½ cup Soy Sauce [light sodium], ½ cup Balsamic Vinegar, 2tbsp of maple Syrup & 1 tbsp. of Garlic.
Once the chicken had marinated for a couple hours, I drained The Marinade liquid into a medium saucepan and boiled it down until it thickened [~12 mins].
Meanwhile, in a large pan I sautéed the chicken for about 6 mins on one side, basted it with the [now thickened] Marinade and let it simmer, covered on low heat for another 6 mins.
Then I switched sides and repeated the whole she-bang [sautéed, basted, simmered]
Note: if you choose to use normal sized chicken legs, you’ll have to let it simmer longer. Internal temp should be 175 deg when fully cooked.
At this point, the Meat was ready….*1940s movie THUNDER CLAP*
Did the thing with the oven…425 deg [roast]…
Then I skinned and sliced in half, my Teeny Tiny Potatoes [~2 cups, 1” chunks] and set them in salted, boiling water for 5 mins.
In a small saucepan, I heated ¼ cup Champagne Vinaigrette & 1 tbsp. of Mustard Seeds and let it boil down until almost all the liquid evaporated.
Then I spooned it out into a bowl and mixed in 6 tbsp. of Dijon Mustard, 1tbsp Red Chilli Powder,1 tbsp of Crushed Coriander Seeds, Salt & Pepper [to taste]
When things were nice and integrated, I drained my potatoes [boiled by now], tossed them in the Mustard Mixture, sprinkled them with Pepper and placed them in the oven to roast for 15 mins.
After 15 mins, I turned them over and let them finish roasting for another 15 mins.
A small mound of Green veggies (like a Mixed Salad or Edamame beans) would have really completed this dish but I was too exhausted.
Don’t be like me. Get the greens 🙂
And you like this recipe…share it around!