Binah Recipe - sounds awesome pls help me modify it!

debsey

Tue, Sep 09 2014, 11:46 am

Here's a great sounding recipe from this week's Binah. It calls for chicken breasts with wings attached. I want to make it with regular thin cut cutlets (no bone-in wings) so I need to alter the cooking time.
Mustard Roasted Chicken with Fingerling Potatoes and String Beans:
Ingredients:
4 chicken breasts with wings (I want to use 7 regular cutlets)
1 1/2 lbs fingerling potatoes, halved. (I'm using mini red ones instead)
1 red onion, cut into wedges
3/4 lb string beans, trimmed
1 TPSP olive oil

Marinade (which I doubled, wish I tripled. We like our food with lots of sauce!)
1/4 c mustard
1/4 c olive oil
2 TBS honey
2 TBS lemon juice
1 tsp thyme (I didn't double this)
1/2 tsp salt
1/2 pepper

Directions:
Preheat oven to 400 F
Mix marinade ingredients

Pour 1 TBSP olive oil in large roasting pan. Place the potatoes and onions in the pan. Pour half the marinade in and toss to coat. Place the chicken on top of the potatoes. Brush with other half of marinade.
Tightly cover with foil. BAKE AT 400 FOR AN HOUR - THIS IS WHAT I'M UNSURE OF. SHOULD I STILL BAKE AN HOUR IF THERE'S NO BONE?
uncover the pan. Return to oven for 20 more minutes.

Toss the string beans with the remaining marinade (what remaining marinade? I'm going to have to re-make a single recipe of it.) Remove the roasting pan from the oven and add the string beans around the chicken. Return to oven, bake 10-15 more minutes.

This sounds great. We love honey mustard flavored things. But I need to adjust due to the lack of chicken wings.
Any advice?

[b]

Pineapple

Tue, Sep 09 2014, 11:54 am

Bake only 20-25 min

debsey

Tue, Sep 09 2014, 11:57 am

Pineapple wrote:

Bake only 20-25 min

And how long uncovered, to get it to crisp a bit on top? Like 5-10 min?

Pineapple

Tue, Sep 09 2014, 11:58 am

Also don't bake on 400 bake it on 350

Pineapple

Tue, Sep 09 2014, 11:59 am

debsey wrote:

And how long uncovered, to get it to crisp a bit on top? Like 5-10 min?

Never tried to do that but 5 -10 min sounds good

Rutabaga

Tue, Sep 09 2014, 11:59 am

Onions and potatoes need a while to cook, so definitely start those before the cutlets. I would add the chicken and green beans at the same time and bake at 350 for 20-25 min (depending on how thin the cutlets are).

tichellady

Tue, Sep 09 2014, 12:00 pm

the potatoes won't cook enough in 20 minutes. I would bake them first covered for about an hour, then add the chicken and let it cook for 10 minutes uncovered, then add the green beans, and let them cook for 10-15 minutes.

Pineapple

Tue, Sep 09 2014, 12:01 pm

Sorry I missed the potatoes part

I agree with the others cook the potatoes first for an hour then add chicken

mha3484

Tue, Sep 09 2014, 12:04 pm

Thanks for posting this! Now I know what to make for shabbos this week.

debsey

Tue, Sep 09 2014, 12:25 pm

I'll post reviews. Trying to taste-test some rosh hashana honey based recipes!

Odelyah

Tue, Sep 09 2014, 12:53 pm

This sounds really good! What type of mustard do you think it means-- deli mustard or yellow?

debsey

Tue, Sep 09 2014, 1:36 pm

Odelyah wrote:

This sounds really good! What type of mustard do you think it means-- deli mustard or yellow?

I used spicy brown because that's what we have. I'll let you know how it comes out.

debsey

Tue, Sep 09 2014, 3:02 pm

OK, so far - we're baking the potatoes at 350 for an hour. Then adding the chicken and string beans for 20 more minutes, covered, and uncovered like 5 minutes just to get the glaze a bit shiny on the chicken.
And we've decided on spicy brown mustard....
Anything else?

ra_mom

Tue, Sep 09 2014, 4:06 pm

I would partially cook the potatoes first either in the microwave or stovetop, then spread everything out on cookie sheets (not piled on top of each other) and bake uncovered in oven preheated to 400 for 20 min.

debsey

Tue, Sep 09 2014, 4:10 pm

ra_mom wrote:

You are probably right, ra_mom, because I just cooked the potatoes for an hour at 350 and they're not as done as I'd like.
I think now I'm transferring to a cookie sheet for the last 20 minutes.
But really - at 400??? Won't the chicken breasts burn?
Would you cover the cookie sheet with foil?

ra_mom

Tue, Sep 09 2014, 4:12 pm

debsey wrote:

you can do 25 min at 375 or 30 minutes at 350.

debsey

Tue, Sep 09 2014, 4:17 pm

ra_mom wrote:

you can do 25 min at 375 or 30 minutes at 350.

You're the awesome cook - what would you do? (I spend my time in the kitchen thinking "What Would Ra_Mom Do?" You should make merchandise....)
Wink

ra_mom

Tue, Sep 09 2014, 4:20 pm

debsey wrote:

You're the awesome cook - what would you do? (I spend my time in the kitchen thinking "What Would Ra_Mom Do?" You should make merchandise....)
Wink

I guess 375 for 25 minutes Smile

debsey

Tue, Sep 09 2014, 5:43 pm

OK, here's the verdict:
YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Everyone ate it with not ONE complaint! Hooray

So these were the modifications: (thanks, everyone!)
1) I made a triple recipe of the marinade. I ended up marinating overnight, simply because I always put together tomorrow night's supper the night before
2) I cooked the potatoes separately, at 350 for one hour (covered) I uncovered the potato pan.
3) Then I cooked the chicken breasts and string beans for 25 minutes at 375 (they were thick cutlets, so I actually added 5 minutes) The (uncovered) potatoes were still in the oven.

In terms of variations for my family's taste:
Though it was a triple recipe, I didn't triple the thyme.
I used a tsp more salt than the recipe called for.
I used spicy brown mustard (recipe didn't specify the type)
I used mini red potatoes, not fingerling.
THIS ONE'S A KEEPER.