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RI Archives: Food

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Recipe: Baked Mustard Chicken

This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.

We’ve probably alluded to the fact that cooking for one another was a crucial part of our courting process. One of Jake’s early culinary coups was sharing his family’s top secret salad dressing. It’s a punchy, mustardy, creamy dressing that pairs perfectly with sweeter salad greens. It took me a few months, but I finally got Jake to divulge the recipe. (He must have liked me.)

Around the same time that Jake impressed me with his mom’s chicken parts in mustard sauce or, as we like to call it, “Salad Dressing Chicken.” Quick, super easy and inexpensive, this dish was a classic in Jake’s family—and now it’s one in our kitchen. Because it’s a simple recipe that packs a major punch, his mom would make it for dinner parties as often as she would for busy week nights. And though it’s quite a bit thicker and stronger, this mustard sauce comes very close to the Levin/Engel signature dressing. Jake will probably never to agree to publish his family’s secret weapon, but in the meantime—this chicken is awesome!

Baked Mustard Chicken
Serves 4

1 whole chicken in 8 pieces

½ cup Dijon mustard
2 tablespoons soy sauce
3 crushed garlic cloves
½ cup olive oil
juice of one lemon

1. Preheat oven to 350.

2. Mix all of the ingredients for the sauce in a bowl until combined and thickened.

3. Dry off chicken parts and lay in a baking dish so that each piece has a little room around it. (Overcrowding will lead to uneven cooking.)

4. Spoon the sauce over the chicken to cover and bake for one hour.

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Posted by Amy Krzanik on 10/06/15 at 09:21 AM • Permalink