This Chicken in Mustard and Appelstroop recipe is the weeknight meal that warms your soul and shows off simple ingredients in a bit way. The dish centers around a rich sauce that blends together the savory kick of mustard with the deep and complex flavors of appelstroop (an apple and pear Dutch fruit syrup). This unique pairing mellows out the mustard’s tang while also highlighting the sticky, molasses-like fruit syrup. Both create an incredibly satisfying, multi-layered glaze for the chicken. It’s a rustic, comforting dish that brings authentic Dutch taste straight to your dinner table.
In case you want to make your recipe as authentic as possible, make your own homemade Appelstroop with our recipe.
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Chicken in Mustard and Appelstroop
Description
If you haven’t tried this Polish-influenced dish then you’re missing out on the perfect balance of sweet and savory.
Ingredients
- 3 tbsp grainy mustard
- 3 tbsp Apple Pear Syrup (Appelstroop)
- 2 tbsp olive oil
- 1 red chili pepper, diced
- 2 tbsp sage, chopped
- 2½ lb chicken parts
- 2 red onions, cut lengthwise in eighths
- 2 pears, peeled and cut lengthwise in eighths
- 2 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees.
- Mix mustard, syrup, chili pepper, half of the sage leaves and olive oil. Set aside.
- Place the chicken in a large baking dish and sprinkle with salt and pepper.
- Toss the onion and pear with the lemon juice and place with the chicken.
- Pour over the mixture and remaining sage leaves.
- Roast the chicken for about 50 minutes until golden brown and done.
Recipes and Food Styling by Ingmar Niezen
Photography by Maarten van der Wal
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