Here’s a quick little Nana recipe that’s great for weeknight dining, or you can even do as I did—make it on the weekend and just finish it up when it’s time to serve. Not that it took that long–I just wanted to take pictures during the day–but really, it was kind of nice to come home, make a salad or vegetable and just heat up the chicken. Literally took ten minutes to get the dinner on the table. Now that’s living. (When you’re tired, anyway.)
I have another picture of Nana with Marie, her younger sister, the Sister, because Marie passed away last week. She died peacefully in her sleep. (Nana is the one not wearing a habit obviously, and Marie is next to her.) I will be flying to Minneapolis next week for her services. Hopefully they are laughing it up somewhere, having a good old time, eating all the chocolate they want.
Some may poo-poo the sugar in this Dijon glaze, and you can cut it back if you want. I try to follow Nana’s recipes through at least once and then modify them if they need tweaking. But seriously, the balance of the sweet and spicy mustard mixed with the ginger was just right. I wouldn’t change a thing.
I particularly loved the candied ginger in the glaze. And truthfully, it’s not an ingredient I often think about when cooking savory food. But it worked. It didn’t overwhelm at all.
Just paint the tops of the chicken with about half the mixture and pop it into the oven, covered, so that the chicken gets cooked. If you want to make the chicken in advance, this is where I would stop and put it away with the remaining sauce until you are ready to serve it.
Take the chicken out, uncover it, baste it with the rest of the glaze, then BROIL it for a few minutes to make the glaze nice and shiny. If you are re-heating, make sure you take the chicken out of the fridge for a while first so that it’s about room temperature, then gently heat it in the oven, covered, before you broil–otherwise you’ll have cold chicken with a hot exterior.
Serve with some chopped parsley on top.