We are sick.  Crystal had a busy month being a wedding planner while Lise is exhausted training for her up comming marathon.Plans are being made for the Canadiann Thanksgiving weekend.

Crystal has a great recipe of the week:  Mustard Chicken.  

Our intro song is "In the End"  and our outro song is "We don't know" by Grant Boyer.  If you like these songs please helop support him by purchasing his cd of by purchasing his songs off itunes.

our motivational quote of the week:  Don't try to overhaul your life overnight. Instead, focus on making one small change at a time. Over time, those small changes will add up to big transformation... Don't give up!

Mustard Chicken (Dairy & Wheat free) By Crystal Hollingshead on Wednesday, October 16, 2013 at 8:46am

Creamy Mustard Chicken: (serves 6-8)

2lbs chicken thighs

3/4 can coconut milk (the thicker the better)

3-4 tbsp dijon mustard (to your taste)

2 apples thinly sliced

1 large sweet onion thinly sliced

1 tbsp dried tarragon

1-2 tbsp Coconut oil melted

salt and pepper to taste

 

Get it done…

Preheat oven to 350F

 Mix the coconut milk, mustard, salt, pepper, and tarragon in a bowl.  Taste the mixture, I like a lot of mustard flavor so I add an extra tbsp of dijion mustard – but hey to each his/her own. Put the chicken in a large bowl and pour the mustard sauce over it.  Mix together until the chicken is smothered in the sauce.  Stick in the fridge to marinate and get happy.

One of the best kitchen tools I have is a hand held mandoline - thanks mom! This baby helpes me create super thin slices for my apples and onions and all the slices are uniform, aka they cook evenly and look good! I tossed them with a little coconut oil and divided them equally over two glass baking dishes.

Pour the chicken over the apples and onion submerging the apples and onions in the sauce while creating a single layer of chicken on top. Season again with salt and pepper.  Cover both trays with aluminum foil and bake in the oven at 350 for 40-50 minutes.  Check and turn halfway through.

A note on cook time.  I’ve learned through living in different places and cooking in other people’s kitchen that oven temperatures vary greatly.  Your oven dial might say 350, but the internal temperature might only reach 325.  Thus, I check on the chicken at 20 minutes, 40 minutes, and then every 5 after that.  The tray on the bottom only took 40 minutes while the tray on top took 45. It’s all dependent on how much food you have in the oven and how your oven works temperature wise.

Tada! This dish was as creamy, tangy and delicious as I remember.  I liked using chicken thighs because they stay so moist.  But I think chicken breasts will work just as well because the creamy sauce would keep everything moist.

….time to eat!

Until next time, have a great Active Week:

Bye!