Last week we had some chicken thighs to cook, and I had not even thought about how I was going to cook them until supper time came around. I made a crunch time decision and decided to utilize some of my herb garden, and this delicious recipe is the result. I don’t have any good pictures of the finished dish because it got dark, but it was delicious! I did Instagram a picture of it that I posted here, but it just doesn’t do it justice.
Pineapple Sage and Chive Chicken
– 4 chicken thighs or breasts
– one small bunch of fresh pineapple sage (or regular sage) leaves, washed and dried
– one small bunch of fresh chives
– 2 Tablespoons American Spoon whole seed mustard
– 1/2 cup white wine vinegar
– 1/2 vegetable oil
– salt and pepper to taste
Chiffonade the sage leaves (aka bunch them up and slice them up thinly – here’s a tutorial that is helpful), and mince up the chives. In a bowl, mix the chopped herbs with the mustard seeds, oil, vinegar, and salt and pepper. Place washed and dried chicken in a casserole dish, and pour the marinade over them. Cover and refrigerate for at least a couple hours, or overnight if you wish (it will be tastier!). Bake at 400 degrees for 45 minutes, uncovered.
Note: I get my pickled mustards seeds from Sweetgrass Dairy in Thomasville, Georgia (along with cheese, Georgia olive oil, and lots of other foodie goods!). If you aren’t local, you can order it direct from American Spoon here. It delicious on sandwiches, hot dogs, in salad dressings – you name it! I’m addicted. If you don’t have any, you could use any dijon-type mustard in its place.
It was a delicious, healthy, and very pretty meal! I was pleased at how the chicken turned out, and I do hope you’ll try it! You could really substitute just about any herbs for the pineapple sage and the chives – so just use what you’ve got!