Danielle Renov, author of “peas, love and carrots”, joined us all the way from Israel to share a delicious fall chicken recipe.
honey mustard
- 1/2 cup honey (spray the measuring cup with nonstick spray before measuring the honey; it will slide right out!)
- 1/3 cup Dijon mustard 3 Tbsp mayo
chicken
- 1 large yellow onion, halved and thinly sliced
- 1-2 green apples, peeled, cored, and thinly sliced
- 1 whole chicken, cut into 10 pieces (or 8-10 pieces of whatever you like)
- kosher salt and coarsely ground black pepper, for seasoning the chicken
- 1-2 cups panko breadcrumbs
Preheat oven to 350F / 180C. Coat a large Pyrex baking dish or 9×13 inch pan with nonstick cooking spray.
In a bowl, combine the ingredients for the honey mustard; set aside.
Place sliced onions and 1/2 the sliced apples into the pan. Top with chicken pieces.
Sprinkle chicken liberally with salt and pepper.
Use a spoon to coat all the chicken pieces with the honey mustard.
Sprinkle the breadcrumbs over the honey mustard till the chicken is fully coated.
Place remaining apple slices in the little nooks and crannies all around the chicken.
Spray the breadcrumbs with nonstick cooking spray.
Cover the baking dish tightly with foil. Bake for 1 hour 20 minutes.
Remove foil; continue baking until the top is crispy and the chicken is cooked to your taste.
Serve hot and enjoy!
Credit line: Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.