Irish butcher shops are full of whole chickens, jointed chickens, breasts on the bone or off; any sort of part that you want is readily available. So I love an all-purpose chicken recipe that lets me take advantage of whatever pieces look plumpest and freshest—or are on sale for the best price. In Ireland, I make this mustard-baked chicken with a coarse, whole-grain mustard blended with whiskey that is readily available there, but it’s easily replicated. Use any mustard that you like, but something with a bit of a kick: Dijon, spicy brown, or any coarse- or whole-grain mustard. The whiskey is not strictly necessary but it adds a warm, almost meaty flavor in the background—it’s the Irish umami, whiskey, our fifth taste (after sweet, salty, sour, bitter) and the savor that we enjoy in all sorts of unlikely foods, whether it’s whipped cream, porridge, or marmalade. Or chicken, as here. I use parsley but this all-purpose recipe will readily accommodate any cut of chicken, any kind of mustard, and any herb (tarragon is especially good). Butter ties it all together, but a drizzle of cream would do the same job.
© 2014 All rights reserved. Published by Skyhorse.