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Chicken with a beer mustard sauce

When I make chicken in the oven, I tend to stick to similar flavors. This is a mash-up of other dishes I’ve made in a way, so I debated even posting about it. But it was too good not to share. It’s a great dish to cook solo, for a couple, or for a group since it’s a throw it in the oven and forget it meal – just adjust how much you make! And being home early enough to throw this in the oven is even better. The flavor combination of the mustard and beer with the chicken really makes your taste buds happy. This is definitely the dish to try, especially as autumn will be moving in soon! 

Chicken pieces – I picked up a dark meat mix (3 legs, 3 thighs), but use whatever kind you prefer
1 can of artichoke hearts, cut in half
3 carrots, sliced
1 bottle of beer
1 tbs stone grain mustard
2 large garlic cloves, minced
1 tsp Worcestershire sauce
Salt and pepper
Chili powder

In a large baking dish, place the chicken pieces which have been seasoned with chili powder, salt and pepper. 

Add the carrots and artichoke hearts to the dish. 

In a measuring cup, whisk together the beer, mustard, garlic and Worcestershire sauce which has been seasoned with pepper. Pour over the chicken. 

Bake in a 350 degree oven for an hour and a half. Serve over pasta, or rice if you prefer, with your choice of vegetables. Sautéed Swiss chard and roasted paprika spiced cauliflower are perfect pairings.