Ingredients with Measurements:
- 4 bone-in, skin-on chicken breasts
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, garlic, thyme, salt, and pepper.
3. Place the chicken breasts in a baking dish.
4. Pour the marinade over the chicken, making sure to coat each piece evenly.
5. Bake the chicken for 35-40 minutes, or until the internal temperature reaches 165°F.
6. Remove the chicken from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 10g
Protein: 40g
Substitutions for ingredients:
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Honey can be substituted with maple syrup or agave nectar.
- Fresh thyme can be substituted with dried rosemary or oregano.
Variations:
- Add sliced onions and bell peppers to the baking dish for a colorful and flavorful addition.
- Use boneless, skinless chicken breasts for a lighter version of the recipe.
- Substitute chicken thighs or drumsticks for the chicken breasts.
Tips and tricks:
- Make sure to coat the chicken evenly with the marinade for maximum flavor.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Let the chicken rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with fresh herbs and lemon wedges for a beautiful presentation.
Garnishes:
Garnish with fresh thyme or parsley for a pop of color.
Pairings:
Serve the chicken with roasted vegetables or a side salad for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the chicken is not fully cooked, return it to the oven for an additional 5-10 minutes.
- If the chicken is dry, try marinating it for a longer period of time before baking.
Food safety advice:
- Always wash your hands and surfaces before handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Store leftovers promptly in the refrigerator.
Food history:
Stael-Style Baked Chicken is a modern take on classic French cuisine, named after the famous French writer Madame de Stael.
Flavor profiles:
The chicken is tangy and sweet with a hint of garlic and thyme.
Serving suggestions:
Serve the chicken with a side of crusty bread to soak up the delicious marinade.
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