Here we are, with St. Patrick’s Day only 8 days away. That means it is time for me to start my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day Tuesday March 17th! Now I think managing to publish one recipe daily for eight days is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. I’m going to kick this whole thing off with this fantastic recipe for Crispy Irish Whiskey Mustard Baked Chicken Thighs. This recipe has got a lot going for it. First of all it tastes amazing! A crispy crunchy cornflake coating on the outside surrounds tender, juicy chicken which is flavored with tangy wholegrain mustard and Irish whiskey. What a wonderful St. Patrick’s Day dish! Not only does it taste great, but it is also actually very quick and easy to make. Perfect for a midweek dinner. And being baked, not fried, is certainly a plus.
The Irish Whiskey Mustard marinade that this chicken in basted in provides such a flavor explosion. It really kicks this chicken dish into high gear. So if you love wholegrainy/Dijon style mustard, this dish is definitely a must for you. And don’t forget, it is also spiked with a good glug of Irish Whiskey, so you just can’t go wrong!
The Irish Whiskey Mustard that I used in this recipe is from my friend Theresa’s company. I’ve told you a bit about her and her company on St. Patrick’s Days past. Theresa runs, The Green Apron, which is an artisan preserve company.
She grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.
Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. Her award winning Irish Whiskey Mustard is superb and is simply made with Mustard Seed, Honey, Vinegar, Salt, Irish Whiskey and Spices.
It enhances everything you put it on, so I knew it’s wholegrainy, Whiskey goodness was just the thing to put this baked chicken over the top. And I wasn’t wrong – it was absolute perfection!
Now if you aren’t located in Ireland and can not get ahold of Theresa’s Irish Whiskey Mustard prior to St. Patrick’s Day, I have provided a link below for some Irish Whiskey Mustard which is sold on Amazon. In a pinch, you could also buy some whole grain dijon style mustard and stir a Tablespoon or so of Irish Whiskey into it. Though you should really consider a trip to Ireland as soon as you can. And make sure to stop by the Limerick Milk Market on your travels there to get some of the Green Apron’s Irish Whiskey Mustard as well as some of their amazing jams and chutneys.
So there you have it! One recipe down – seven more delicious Irish inspired recipes to go in this count down to St. Patrick’s Day. Remember to check back every day until the 17th for the latest!
Crispy Irish Whiskey Mustard Baked Chicken Thighs
recipe: slightly adapted from Food & Wine Chefs’ Easy Weeknight Dinners
- 3 Tablespoons Irish Whiskey Mustard ( substitute = grainy mustard with 1 Tablespoon Irish Whiskey added to the mix)
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Worcestershire sauce
- 1 garlic clove, finely chopped
- 2 cups crushed cornflakes
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 Tablespoons unsalted butter, melted
- 1 Tablespoons finely chopped parsley
- 1 teaspoon finely grated lemon zest
- 4 skinless boneless chicken thighs
Preheat oven to 425°F (230°C) Line a rimmed baking sheet with parchment or foil and set a wire rack over it.
In a large bowl, mix the mustards, Worcestershire sauce and garlic.
In a shallow dish, toss the cornflakes, salt and pepper with butter, parsley and lemon zest.
Roll each chicken thigh in the mustard mix and then dredge it in the panko mix. Transfer to the wire rack.
Bake the chicken for 30 minutes, until the crumbs are golden brown and it registers 165° F (74° C).
Crispy Irish Whiskey Mustard Baked Chicken Thighs brought to you by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Crispy Irish Whiskey Mustard Baked Chicken Thighs:
Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen You won’t find the recipe for Theresa’s Irish Whiskey Mustard in this book, but there are over 100 other delicious seasonal fruit recipes to be found within, not to mention her recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. You simply must get yourself a copy of this essential cookbook!