Chicken in skillet with mustard and honey

Name: Pollo in padella con senape e miele
Prep time: 5 min
Cook time: 40 min
Total time: 50 min
Yield: 4 porzioni
Ingredients: 4 cosce di pollo con la pelle; 3 cucchiai di senape di Digione; 2 cucchiai di miele; 2 spicchi di aglio tritati; 1 cucchiaio di aceto di mele; Timo fresco; Olio extravergine di oliva; Sale; Pepe; Rosmarino; Paprika affumicata

Pollo in padella con senape e miele

Chicken thighs glazed with mustard and honey, browned in the oven with a shiny and tasty crust.

50 min

4 servings

Easy

Chicken with mustard and honey highlights the contrast between the spicy, acidic notes of Dijon mustard and the sweetness of honey, which develops a golden, glossy surface during cooking. The skin-on thighs maintain a juicy interior and crispy exterior, while the bottom of the chicken baking pan It collects the meat's juices and caramelized glaze. Garlic and thyme add intense aromas, apple cider vinegar balances the flavor, and extra virgin olive oil binds the marinade. Baking allows the glaze to adhere to the skin without turning the chicken, preserving its crispiness. The reduced sauce completes the dish and can be used to accompany the meat and mop up the sauce. This dish is perfect for lunch or dinner with seasonal vegetables.

Instructions

Voice reading

4 steps · natural Italian voice

Prepare the icing

5 min

Mix Dijon mustard, honey, minced garlic, apple cider vinegar, thyme, extra virgin olive oil, salt, and pepper until smooth. Spread the glaze over the thighs on all sides so the marinade evenly distributes flavor and moisture.

Marina the chicken

10 min

Marinate the thighs for 10 minutes. For a more intense flavor, cover and refrigerate them overnight, keeping them cold until ready to cook.

Bake in the oven

40 min

Arrange the thighs in a baking pan Bake them skin-side up at 200°C (392°F) for 35-40 minutes, without turning. Check that the skin is golden brown and caramelized; in the last 5 minutes, check that the honey doesn't darken too much, lowering the heat to 180°C (356°F) if necessary.

Let it rest and serve

5 min

Let the chicken rest for 5 minutes, so the juices can redistribute throughout the meat. Serve with seasonal vegetables and the caramelized sauce collected in the pan. baking pan.

Chef's Tips

Melt the caramelized bottom of the baking pan with a drop of water and pour it over the chicken before serving, so the sauce regains fluidity without losing flavor.