Lemon Mustard Chicken With Turnip Puree
This zesty lemon mustard chicken marinade pairs beautifully with the coconut milk turnip puree!
Equipment
- Hand held blender or blender
Ingredients
Ingredients for lemon mustard marinade:
- 1 tbsp Dijon mustard
- 1 tsp dried oregano or dried italian seasoning
- 1 tsp dried thyme
- 2 tbsp olive oil or coconut/avocado oil
- 1 tsp zest of one orange OR one lemon which ever you have/choose is fine!
Ingredients for lemon mustard chicken with turnip puree:
- 4 bone in skin on split chicken breasts or thighs
- 2 tbsp olive oil, divided or coconut/avocado oil
- 1 butternut squash, peeled and chopped into 1 inch cubes
- 2 large or 3 medium turnips, peeled and rough chopped into cubes
- 1 13.5oz can of coconut milk I use Goya brand
- 1 tsp dried thyme
- 1/8 tsp salt
- 4 tbsp unsalted butter
- 1 cup quick barley
Ingredients for sauce:
- 1 yellow or white onion, peeled and minced shallot works too
- 1/2 pound shiitake mushrooms or any mushrooms you have available!
- 1 cup chicken broth or vegetable
- 1 tbsp Dijon mustard
- 1/4 cup lemon juice I used my refrigerated squeeze lemon
- 1 tsp dried oregano
- 1/4 cup dry white wine {like a sauvignon blanc} optional
Instructions
Instructions for lemon mustard chicken marinade:
- Mix Dijon, dried oregano, dried thyme, olive oil and orange/lemon zest in a bowl. Spread over the skin of the chicken.
Instructions for lemon mustard chicken with turnip puree:
- Preheat the oven to 350 degrees
- Heat 1 tbsp olive oil in large skillet. Once warm, place each chicken in skillet, skin side down. Cook over medium-high heat until skin is crispy, about 5 minutes per side. Leave the juices in the pan for making the sauce!
- Place the chicken on a large foil lined baking sheet.
- Chop your butternut squash into cubes. Drizzle with 1 tbsp olive oil and season with salt/pepper. Place on the same foil lined baking sheet as the chicken and cook in the oven until the chicken is cooked, about 25 minutes. Make sure your chicken is cooked to 165 degrees.
- Start the barley, following instructions on quick barley package. Barley is usually a 1:3 ratio of barley to water. Be prepared for your barley to take anywhere from 25-40 minutes to cook.
- Now make the turnip puree: place chopped turnips a medium sized pot. Pour the entire can of coconut milk over turnips, and season with salt/pepper. Simmer over medium heat with the lid on until a fork easily goes through the turnip, about 25 minutes. Start your sauce while turnips are cooking [see below].
- When the turnips are done, remove some of the extra liquid if there is any, add the butter and puree using a hand blender or blender.
Instructions for the sauce:
- Using the same pan that you cooked the chicken in, heat the pan to medium heat. Saute the onions and mushrooms until cooked, about 5 minutes.
- If you have white wine available, deglaze the pan. Now add the chicken broth, Dijon, lemon juice and herbs and stir to combine. Simmer on high until reduced, about 5-10 minutes.
- Once chicken is done, add the drippings from the baking sheet to the sauce.
- TO PLATE: Scoop barley onto plate. Place chicken on top and drizzle sauce in front of chicken and barley. Spoon a line of turnip puree in front of the sauce and scatter butternut squash squares on it. Top with the shiitake mushrooms from the sauce! Enjoy!
Notes
Tips:
- If the sauce is too liquidy, spoon some sauce into a cup and add a tbsp of flour. Stir to combine and add back to the sauce.
- You can definitely substitute rice, couscous or quinoa for the barley!
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