Sunday, May 22, 2011

My Final Saucy Mama Entry!

So I have thoroughly enjoyed creating recipes for this contest, and discovering this new line of marinades and mustards from Saucy Mama have been fun and not to mention delicious! My final entry is Apricot Ginger Braised Chicken with Mustard-Roasted Potatoes. We just finished eating it for dinner, and can I say it was totally yummy! I can't believe I made this dish with just 5 ingredients (not counting oil, salt or pepper), but then again I can believe it, because the star of this dish is Saucy Mama's Apricot Ginger Mustard, and it has big flavor!


2 ½ lbs boneless skinless chicken thighs

9 tbsp Saucy Mama Apricot Ginger Mustard, divided use

3 green onions, chopped, divided use


freshly ground pepper

5 tbsp extra virgin olive oil, divided use

2 lbs new potatoes, sliced into halves or thirds

28 oz can of diced tomatoes with garlic and onion

1. In a large bowl, combine chicken thighs, 4 tbsp of the Apricot Ginger Mustard, 2 green onions, ¼ tsp salt and pepper. Toss to coat chicken. Cover and set aside in fridge.

2. Preheat oven to 375 degrees. Line a baking tray with foil.

3. In a small bowl, combine 3 tbsp of the mustard, 3 tbsp olive oil, a pinch of salt and pepper. Whisk together. Place sliced potatoes on baking tray and pour about 2/3 of the mustard mixture onto potatoes. Toss potatoes so mustard mixture coats them.

4. Bake for 20 minutes, then remove from oven. Pour remaining mustard mixture onto potatoes and flip over. Bake for another 15-20 minutes, until potatoes are tender and nicely roasted.

5. While potatoes are roasting: In a large pan, heat 2 tbsp olive oil over medium high heat. Add chicken and let brown on both sides. Add entire can of tomatoes and remaining 2 tbsp of mustard. Stir well. Bring to a boil, then cover and reduce heat to medium low.

6. Simmer for about 35-45 minutes, stirring occasionally, until chicken is fully cooked and tender.

To serve, plate potatoes and garnish with remaining chopped green onion. Plate chicken and sauce. Serves 5.

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