She Strengthens

A Childhood Culinary Inspiration

Growing up, I was enchanted by the Fannie Farmer Cookbook. The beautifully illustrated pages, filled with fruits, vegetables, animals, and cooking methods, sparked my curiosity and taught me the fundamentals of cooking. One vivid memory stands out: at 11 years old, I stood on a stepping stool in our kitchen, wielding a large chef’s knife, and carefully following Ms. Cunningham’s instructions to cut a chicken into eight pieces.

A Family Recipe Tradition

Although Ms. Cunningham’s cookbook provided guidance, my mother deserves credit for this mouthwatering recipe. She has been perfecting a rosemary, garlic, and dijon mustard-flavored chicken dish for as long as I can remember. The combination is a crowd-pleaser, and I’ve never met anyone who doesn’t love it. I’ve even adapted the marinade for pan-fried tofu, with equally delicious results.

Simplified Chicken Recipe

For this easy recipe, I used boneless, skinless chicken thighs, eliminating the need for anatomy lessons. Feel free to use a whole cut-up chicken or select your preferred pieces. If using bone-in pieces, be prepared to increase the baking time. This dish pairs perfectly with a fresh green salad, steamed vegetables, and a side of brown rice or whole grain.

Leftovers Galore

The best part? The leftovers make for amazing sandwiches the next day, so don’t hesitate to cook up a big batch!

Recipe Details

Yield: Serves about 6
Difficulty: Easy
Total Time: 2 1/2 hours, including marinating time
Active Time: 30 minutes

Ingredients:

• 2 lbs. boneless, skinless chicken thighs
• 5 cloves garlic, pressed
• 2 Tbsp. olive oil
• 2 Tbsp. dijon mustard
• 2 6″ sprigs rosemary
• 1/2 tsp. ground black pepper

Instructions:

1. In a large bowl, combine all ingredients and refrigerate for two hours.
2. Preheat the oven to 450F and line a baking sheet with foil. Place the chicken thighs on the baking sheet.
3. Bake on the middle rack for 20 minutes.
4. Turn on the broiler and move the chicken to the second rack from the top. Broil for 10 minutes, or until well-browned.