The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Saturday, February 22, 2014

Chicken Pieces in Mustard and Maple Syrup

This is an easy yet scrumptious way to cook chicken. Prep time is about 5 minutes so busy folks can whip this up quickly. 
 
You can also get it started the day before and marinade it in your refrigerator overnight.








Ingredients
  • 1/2 cup Dark Mustard. You can substitute Dijon if you want a milder taste but I use my homemade Beer Mustard which also has a touch of horseradish. 
  • 1/4 cup Maple Syrup. Please use the real stuff!
  • 1 Tablespoon Rice Wine Vinegar
  • 1 tsp. Ground Flax Seed
  • Chicken pieces - I used legs, thighs and breasts cut in half for a total of 13 pieces
  • Salt
  • Pepper
  • 1 tsp. Rosemary
Chicken Pieces in Mustard and Maple Syrup
Mix the first 4 ingredients together and pour over the chicken pieces. Marinade in the refrigerator overnight if possible. You can cook it immediately if need be, but marinading it helps the flavours meld.

Place chicken pieces in a single layer in a foil-lined casserole dish. Pour the marinade over top then add salt and pepper to taste plus the Rosemary.




Bake at 375' for about an hour. After 30 minutes turn chicken pieces over and baste with marinade if needed. Test internal temperature as it should be 165' before serving. 

If you want your chicken pieces super browned, just turn on the broiler for a few minutes. 

I served mine with baked potatoes and steamed asparagus but it would also be good with a salad and brown rice. 


Credits: The original recipe was found on wittyinthecitty.com but this is my tweaked version

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