My grandmother really did tell me that the way to a man's heart was through his stomach. She was the one who taught me most of the basics of cooking. Mom did too, but I think Babcie was the bigger influence on me when it comes to all things culinary. Anyhow, how could I not experiment with a recipe called "Man-Pleasing Chicken?"
I decided to blog three recipes today rather than the usual two because I assembled the three as a meal. And they all came out great. I would definitely recommend all three. But first, that chicken . . .
I have no doubt this recipe would please just about any man, but who really cares? This sauce would also be great on pork chops or even on a pork tenderloin. I saved the leftover sauce to use with chicken fingers, but I will warn you: it tastes much better after it's cooked. It's good when you mix it up, but once it's heated and has had a chance to caramelize a bit, it's downright addictive.
Since I'm not a huge fan of dark meat, I opted to use boneless chicken breast rather than the recommended boneless thighs. Additionally, because I am currently without a traditional oven, there was no need for me to adjust the cooking time for the breast. You may need to do so since traditional and toaster ovens tend to bake a bit differently.
Oh yeah, one minor change I made: I did not sprinkle rosemary, or even a substitute over the top of the finished chicken. No rosemary because I can't stand rosemary (but oregano or tarragon would be a good substitute). No herbs at all because I completely forgot by the time I finished cooking the entire meal. (Oops!)
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| I boosted this gorgeous photo from the recipe page. Click to go there. |
I must admit, I've wanted to make this recipe since the first second I saw the pin. I've been waiting, not so patiently, for the right main dish to serve it with. Of course, typical me, I neglected to notice that I would have to use the oven for two different recipes. Yeah, not really possible when you're baking on the countertop.
So I compromised. I assembled the whole thing and wrapped it in plastic, then microwaved the potatoes for ten minutes. (Which, by the way, is my favorite way to make baked potatoes.) I will do it in the oven some time soon, because the microwaved version was a roaring success. Obviously, the nuked potatoes weren't crispy, but the flavor was amazing!
Okay, I don't necessarily agree with the name, but I think Stephanie O'Dea is definitely onto something with this one. I'm not sure whether I've ever met a Brussels sprout I really didn't like. They may very well be my favorite vegetable.
I figured, given the fact that this recipe had some dijon mustard in it, it would be a good companion to the chicken and I was right. There's just enough dijon to give it a little kick. However, I would not recommend this dish be a regular. Not with that much butter. But then, as I've stated before, many times, I prefer my vegetables completely naked.
The recommendation for this one is a small crock pot. I only have a 6-quart and the dish came out very good but didn't get that toasty crust that resulted in Stephanie's version. The bright side: I now have a good reason to seriously consider buying a smaller crock pot. Yes, I probably could have cooked them on the stovetop, but then I wouldn't have had an excuse to use my slow cooker.
Happy Cooking!
