Prep 5 mins
Cook 1 hr
Ethel was one of our women in our Sewing Bee, she passed away recently, she was a young 93. I made this chicken dish to take to the dinner following her memorial service. She gave this to me years ago. Easy to make, and very tasty. We usually throw a few potatoes into the oven before starting the dish, and cook some tiny garden peas at the end.
- 6-8 chicken thighs
- 2 onions (chopped)
- 118.29 ml honey (wild)
- 158.51 ml whole grain mustard
- 4.92 ml Coleman's dry mustard
- 4.92 ml ground ginger
- 4.92 ml Worcestershire sauce
- 4.92 ml soy sauce
- Arrange chicken in baking dish.
- Put chopped onion over chicken.
- Mix remaining ingredients and pour over chicken.
- Bake at 350 degrees for about 1 hour.
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.
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.
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.