In university, one of roommates used to make a delicious baked chicken covered in a mustard sauce. Maybe it was delicious because I wasn’t cooking it? At any rate, years later, I have no idea what went in it but that was the inspiration for this dish.
This roasted chicken is delicious when you pair the tangyness of the mustard with the sweetness of the cabbage. The thyme helps develop those flavours and I was really thrilled with how this turned out. Next time I would add a bit of mustard right into the cabbage, which I did on my plate. Yum!
Roasted Mustard Chicken with Sautéed Cabbage(serves 2)
Preheat oven to 375F. Heat a large oven proof skillet to medium. Gently chop thyme and rub the chicken with olive oil, lots of salt and pepper and half of the fresh thyme. Sear in your skillet until golden brown on each side, then remove and set aside. Add onion, and reduce heat to medium-low, sweat onion until soft and then add cabbage, a pinch of salt, and 1/4 cup of chicken stock. Cook cabbage, tossing every few minutes until soft, add more chicken stock if it get's dry. Add lots of pepper and toss. (Cabbage and pepper are great friends.) Note: When I make this again, I think I will add a tablespoon of mustard right into the cabbage, but I love mustard.
Combine mustard with even more pepper and remaining thyme. Brush over chicken. Add another 1/4 cup of stock to cabbage mixture and place chicken on top, place in oven and bake for 20-30 minutes or until chicken is cooked through (I check for an internal temperature greater than 165F). Serve hot.