Specifically, I told you that the trip to Fairbanks was the straw that broke this traveler's back. I, who am never sick, have a cold. A sinus-dripping, reddened-nose kind of cold.
The only good thing about this is that it has led to my being home more than expected this weekend, which in turn has led to cooking. Fortunately, I am not feeding anyone other than David (who has the same cold), so the odds of contaminating anyone with my germs are minimal.
The recipe was written to be cooked on a grill, but it adapts easily to an oven.
Mustard-Crusted Chicken with Green Onions
Adapted from Bon Appetit Magazine, August 2010
1 small bunch green onions, chopped
1/4 cup Dijon mustard
1 tbsp. fresh-squeezed lemon juice
2 large garlic cloves, minced
1 tbsp. olive oil
6 large chicken thighs, with skin
2 tbsp. fresh breadcrumbs, toasted
Preheat the oven to 400 degrees. Stir together the first five ingredients in a small bowl. Place the chicken thighs in a baking dish skin side up. Brush them with olive oil and then coat with the mustard sauce.
Sprinkle with the bread crumbs and cover the dish with aluminum foil. Cook for 25 minutes and then either slice into a chicken thigh to check for doneness or use a meat thermometer--chicken is done when it registers 165 degrees on a meat thermometer.