Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, May 3, 2021

Scallion Chicken

This one may look familiar, it’s an exceptionally tasty recipe I saw recently in NYT Cooking. I used a couple of pounds of boneless chicken thighs.

Preheat your oven to 450 while you stir together 4 thinly chopped scallions, 3 tablespoons each of Dijon mustard and fresh minced ginger, 2 tablespoons of minced garlic, a tablespoon of white miso paste, 2 teaspoons of lt. brown sugar, a teaspoon of salt, half a teaspoon of black pepper, and 6 tablespoons of vegetable oil. 

In a large bowl, toss together the chicken and sauce until it’s well coated.  Spread the thighs out in an oven proof baking dish or sheet pan and roast on until they’re cooked through, approximately 25 minutes. 

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