10 Reviews

I doubled this and bake it in the croc pot - amazing!! I cooked it for 4 hours on high and thickened the sauce with corn flour and water. I did use dijon mustard (all I had on hand) served with rice. thanks for posting and what a lovely story that goes with this recipe.

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cookingpompom August 07, 2013

Super easy and very tasty. I used 3 large boneless skinless chicken breasts that I cut into chunks. I only used 1 onion and I cut it into chunks as well. I ended up being 1/4 cup short on the grainy mustard so I added Dijon. It didn't seem to adversely affect the flavor at all. I only had to bake it for about 30 minutes. It made a lot of sauce but that could be my only using 3 chicken breasts.

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*Z* May 02, 2011

I must really be missing something here, because I made this for dinner last night and jus don't see what all the fuss is about. I followed the recipe to the letter, except I gave the chicken thighs a quick sear in a skillet first before going ahead with the recipe as written. It smelled wonderful while it baked, but the flavor of the sauce never really got into the chicken, and the sauce had no body or viscosity to it at all, plus it tasted a bit watered down, as if the onions gave off too much liquid during cooking. Perhaps the skin on the chicken kept the flavors out, but the result of all this left me feeling very disappointed.

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Two Socks January 16, 2010

Just delicious! I didn't use any ginger as I didn't have any, and I used Keen's dry mustard, but still tasted fantastic :) I served with a warm green salad and DH and myself loved it. Thank you.

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ByNDii October 06, 2009

Great mid week meal as everyone ate it and it was so quick to get on to the table - i served it with rice and green vegetables - DD aged 16 ate 2 serves !!!

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katew February 16, 2009

Oh Yum! This was so good and easy. I was out of ginger so I can't wait to make it again, and again, and again... This is going into my Favorites! Thank you Ethel and Sweetiebarbara.

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Mariah March 31, 2008

We loved it! Love this kind of recipe. Just stick it in the oven and forget about it. I love using chicken thighs as they never dry out. I used boneless skinless and the sauce has just the right tang from the grainy mustard and sweetness from the honey. A great dinner and my hubby was so impressed. Thanks for posting! Made for Aussie/New Zealand Recipe Swap #14.

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Liza at Food.com March 24, 2008

Sounds wonderful Barbara. I will be making sometime in the future for sure! Linda

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Linda's Busy Kitchen February 03, 2008

This was an outstanding dish. I did not know what WHOLE GRAIN MUSTARD was, so I just used yellow mustard and added a about 1/4 cup more honey. My DH loved it and ask for more. I was unsure how the onions were going to taste, but I found that I really like them, the sweet spicy on the onions was awesome. It will be made again!

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Queena Frye September 07, 2007

Sweetiebarbara, I think it is so nice that you have given us this menu in memory of your dear Ethel. The ingredients for the chicken sound so, so, good!! I am going to make it really soon and I just know I will love it. Thank you!!

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becky watkins February 09, 2007
Ethel's Honey-Mustard Chicken