Honey-mustard chicken thighs with green beans
Honey-mustard chicken thighs with green beans
With a little imagination, you can call chicken thigh the steak of a chicken, because it is a very tender and juicy piece of meat. Because it has so much making of itself, it actually needs little embellishment. Normally it’s a good idea with chicken to leave the skin on, for a crispy crust and because chicken gets rather dry quickly, but you don’t have that problem with thighs. So just buy skinless and boneless. Speaking of buying chicken, most people think chicken is just chicken. It doesn’t. Apart from the (perfectly justified) moral objections one may have to poultry, the simple fact is that these artificially reared animals, raised in far too short a time and sprayed full of antibiotics, do not have half the taste of a chicken that still deserves the name chicken. Not to mention the taste sensation you experience when you ask a poulterer for some chicken thighs of the (French) breed Poulet Noir. Yep, those are more expensive (but still quite affordable). The reward is nothing less than a blessing for your tongue. This is chicken the way chicken is supposed to taste. Treat yourself to this sometime. You will no doubt come to the conclusion that it was well worth those few extra Euros.
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Servings: 0