Honey Mustard Chicken with Braised Greens and Roasted Squash

Friday, 30 Jan 2009


This Honey Mustard Chicken is a Bobby Flay recipe from Food and Wine.  This is described as classic Southern restaurant meat-and-three fodder.  I don’t know if rice counts as one of the three, but I did work in Braised Greens and Roasted Butternut Squash with Onions, Brown Butter and Sage.  My husband Matt casts his vote for rice to count as a vegetable.  That said, he did, surprisingly, like and eat both the greens and the squash.


This was my first time working with butternut squash.  I am now hooked.  This roasted squash is simply peeled, seeded and cut up, tossed with a little olive oil and brown sugar, and then roasted with onions for about an hour.  The sage butter only takes a few minutes to make.  The savory sage is a fantastic complement to the sweet squash.



Rachael Ray’s braised greens recipe calls for mustard greens, but I used kale. These were delicious.  They’re cooked slowly with a little bacon and chicken broth for flavor.  I think this is the best recipe for greens I’ve found so far, and it’s relatively fast — start to finish within 30 minutes.



The chicken recipe is also very simple.  It’s tossed with olive oil and salt, roasted, tossed with the honey mustard sauce, and roasted or broiled some more.


After 25 minutes of roasting, I tossed the chicken with the sauce as the recipe called for and put it under the broiler.  I should have checked the internal temperature of the chicken first.  I broiled it for five minutes per side and it browned a lot, almost too much, but the chicken wasn’t cooked through.  I put it back into the oven at 400 for 15 more minutes.  The cooked-down honey mustard sauce was wonderful served over the chicken and rice.


The Food and Wine pairing with the honey mustard chicken recipe suggests Zinfandel, saying “Meat-and-three is a truly American meal, and Zinfandel is a truly American grape—even if its origins lie in Croatia.”  We opened a bottle of 2007 Ravenswood Old Vine Zinfandel from Sonoma County.  Ravenswood is one of my favorite vineyards and Zinfandel one of my favorite varietals.  The zin was a good match for the broiled-crispy chicken.


Reader's Comments

  1. Ok coming to your site when Im hungry is not the smartest thing to do. lol
    I love trying out Rachel Rays recipes this one looks really good. 🙂

  2. Looks good! I also enjoy Ravenswood, but I don’t think I’ve ever had their zin. I’ll have to give it a shot. 🙂

  3. Bob, yes the Ravenswood zin is really good. They have regular and old vine and I like the old vine more.

  4. Thanks for stopping by, Betty! I think my favorite part of this meal was the butternut squash — totally could have made a meal of that by itself.

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