French Dijon Rub for Chicken

I guess I am not the only one “suffering” from an excess of chicken parts in their freezer.  So here is another great way to season chicken.  As the butter melts it bastes the chicken leaving the seasoning on the chicken.   If you want more chicken, just double the recipe.

French Dijon Rub for Chicken


1 1/2 TBS softened butter

1 1/2 tsp red wine vinegar

1 1/2 TBS Dijon mustard

1/4 tsp chili flakes

1/2 tsp dried thyme

2 bone in, skin on, chicken thighs

Preheat the oven to 350 degrees.  Combine all ingredients in a bowl until well mixed.  Set aside. Gently insert your fingers between the skin and meat of the chicken thigh, separating the skin from your chicken meat.  Gently insert some of the butter mixture between the skin of the chicken thigh and the meat of the chicken thigh.  Roast the chicken in the oven for 25 – 30 minutes, or until the meat is no longer pink.

Cranberry Mustard

I am obsessed with cranberry mustard and it is all Subway’s fault! I was going about my life, blissfully unaware that such a thing as cranberry mustard existed. Then one day I innocently tried Subway’s Autumn carved turkey sandwich with cranberry mustard sauce. Now I want cranberry mustard on everything, sandwiches, snacks, chicken, pork, EVERYTHING! I know Subway’s evil ways though. Eventually, the autumn carved turkey sandwich with cranberry mustard will disappear because it is a “seasonal” thing. When it goes I will be left with an unfulfilled craving for cranberry mustard. Guess, I better learn how to make it myself.

Cranberry Mustard

This recipe makes a small amount of mustard. It is easily doubled.
1 cup cranberries
2 TBS honey
2 TBS water
1 tsp – 1 TBS Dijon mustard
In a small saucepan, combine the cranberries, honey and water. Bring the mixture to a boil, reduce heat and simmer 10 minutes or until the berries start to pop. if you have an immersion blender use it to puree the fruit. If you don’t have one, use a fork to mash the berries.