Honey Mustard Plum Chicken
A great dish for the holidays – or really any other time. It’s based on a recipe from food writer Melissa Clark.
- 8 chicken thighs (or legs), skin on, bone in
- salt & pepper
- 1 cup Dijon mustard
- 1 cup honey
- 1/4 cup extra virgin olive oil
- 4 sprigs rosemary (optional)
- 8 (or so) ripe, plums, plumcots, or a combination, pitted and cut into 3/4-inch thick slices
- 1-2 red onions, peeled and sliced from root to stem in 1/2-inch wedges
- Preheat the oven to 350°F.
- Sprinkle chicken on both sides with salt & pepper, and lay the pieces skin-side up on a large baking sheet lined with foil.
- In a medium bowl, whisk together the mustard, honey, and olive oil. Add more mustard if you want it tangier.
- Pour the honey mustard sauce over chicken: Place the rosemary sprigs, plums, and onion slices in between the pieces of chicken.
- Bake for 45 minutes, or until the thighs read 175°F on a meat thermometer, or the juices run clear when the meat is pierced with a knife.
- Remove the pan from the oven. If the top of the chicken isn’t brown enough, put it under the broiler briefly.
Place everything on a platter, and prepare yourself for great praise and jubilation.