Dijon Lemon Chicken

My mother used to make this for us as kids; she called it her gourmet chicken. Hey, it was the 70’s, Dijon mustard was pretty fancy back then. I recently made it for the first time in years and you know what? It’s really good.

Preheat the oven to 350 and in a large bowl, stir together about three quarters of a cup of Dijon mustard, a couple minced garlic cloves, a quarter teaspoon each of ground cinnamon, salt, and pepper. Coat a pound and a half of chicken pieces with the mustard mixture then roll them in breadcrumbs until they’re completely covered. Place them side by side in a baking pan and top with a thin slice of lemon.

Baking time will vary depending on whether you’re using white or dark meat, on or off the bone. What you’re looking for is chicken that’s cooked through with a crispy crust, should be about thirty to forty five minutes.

Peas and Shitake Mushrooms

It’s that time of year when we’re craving something green that’s more like spring than winter. Ironically, frozen peas are one of my favorite options…and it doesn’t take much to jazz them up a bit. If you haven’t defrosted the peas overnight in the fridge, run them under some cool water in a strainer and then let them drain for half an hour.

In a large pan, heat up some oil over medium heat and sauté some shitake and sliced scallions until they just start to brown. Add two cloves of chopped garlic and the peas, then cook for another five minutes stirring occasionally. Salt and pepper to taste before serving. For more of an Asian feel you could stir in some soy or oyster sauce, or sesame oil.

Fennel Fish Stew

Stew, soup, or chowder? I’m not sure what to call it, but it was really good…and super simple to make. In a large pot with a bit of olive oil, sauté a chopped fennel and a minced shallot until soft. Add three minced garlic cloves, a quarter teaspoon of black pepper, and half a pound of small red potatoes cut into ¼” slices. 

Stir for a couple of minutes, add two cups of fish or clam stock, then bring to a boil and cook until the potatoes are tender. Add a quarter cup of crème fraiche or heavy cream and a pound and a half of flounder, cod, or haddock, cut into one inch pieces. Turn the heat to low, cover, and then simmer for a five minutes until the fish is cooked through. Salt and garnish with chopped parsley or dill.