Thursday, July 22, 2010

Not Too Pretty but Sure Was TASTY!

This may not look like much but it was a VERY yummy dinner! It's my Pineapple Honey Mustard Chicken served over Couscous, the perfect combination of sweet and savory.


1/2 c crushed pineapple
1 Tbsp honey
1/2 Tbsp Dijon mustard
1 tsp curry powder
1 tsp vegetable oil
2 bone-in, skin-on chicken thighs
1/4 c onions, minced
1/2 c mushrooms, sliced
1 c chicken broth
1 Tbsp butter


1. In a small bowl, stir together the pineapple, honey, Dijon and curry.

2. Heat oil in a Dutch oven over medium-heat until shimmering. Add chicken thighs skin-side down; cook until well browned and most of fat has rendered from skin, 5 minutes. Turn chicken and lightly brown other side, about 5 minutes longer. Remove chicken and set aside.

3. Add onions and mushrooms; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes.

4. Add broth, scraping pot bottom with wooden spoon to loosen brown bits. Stir in the pineapple mixture.

5. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and internal temperature reaches 170°F, about 25 minutes, turning with tongs halfway through cooking.

6. Remove chicken to serving platter. Turn heat to high, stir in butter and boil until mixture thickens, 5 minutes. Serve over chicken.

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