Tuesday, April 17, 2012

Maple Mustard Chicken Thighs

During my pregnancy the weird thing I'd crave was mustard.  I added it to all of my sandwiches, and had I known about this recipe I probably would have made it multiple times.  Maple + mustard + chicken thighs = winner!  

Thanks to Ellie Krieger for trying to keep it healthy!  I left the chicken skins on because I was pressed for time but I didn't get any complaints.  No fancy French mustard, either, so I just went with a double-dose of dijon.  I was surprised that I got to use my marjoram!



Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

Slow-cooker Mushroom Risotto

Now that I have a baby I've had to be more realistic when planning to cook for large groups of people.  This includes figuring out stove space, oven space, and making sure the meal is balanced (I'm a fan of making people eat vegetables.  If it makes people feel better I'm also a fan of making people eat dessert.)  I've yet to figure out the counter-space conundrum, but hopefully that will change when we move.

This risotto served as a perfect side dish for chicken and squash.  I think one friend ate more risotto than anything else!  I didn't have any wine on me but I think water and chicken broth worked just fine.  I also omitted the cheese at the end because I totally forgot.  I don't think anyone missed it though.

Thank you, Naptime Chef!

Slow-cooker mushroom risotto


1 ½cups uncooked Arborio rice  (I used medium-grain rice)
¼cup olive oil
¼cup white wine
4cups low-sodium chicken broth
1small yellow onion, finely chopped OR 2 teaspoons onion flakes
2cloves garlic, finely chopped
1cup cremini mushrooms, finely sliced
2teaspoons finely chopped fresh sage
1teaspoon kosher salt
¼teaspoon freshly cracked black pepper
2/3cups finely grated Parmesan cheese


1. In a small bowl mix together the rice, olive oil, garlic, onion, sage and mushrooms. Then pour it all into the slow-cooker. Pour in the broth and white wine and cook it on high for 2 and ½ hours.

*Tracie's note: I sauteed the onions in olive oil first so they would be softer.  Afterwards I threw the rice in and toasted it, too.  Then I threw everything in the slow cooker.
2. Once the risotto is finished cooking stir in the Parmesan cheese and leave uncovered.
*Tracie's note: After 2 1/2 hours it was probably done but I wasn't ready to serve it yet, so I just stirred it and kept it on low.  There was still plenty of liquid left to keep it moist, but make sure there's enough in yours.  If you want your risotto to have a "bite" then I would turn off the slow cooker and serve at this point.  The risotto I had at the end was sorta mushy, but luckily everyone still liked it.