Honey Mustard Chicken and Potatoes in One Skillet

All right, folks, look, you done read the title. I'll go over it again. We making a honey mustard chicken thighs, and check this out. We finna use some baby potatoes, you know, with it, right? With some garlic. I don't like over-talking. This is like super easy to make. You know what I mean? Big on flavor. You can serve this on top of, you know, with a side of rice. You guys can, you know, it's endless what you can do. So with that being said, let's go ahead and preheat this oven. So all I do is I hit bake. You guys do whatever, you know, however you preheat your own oven, right? And I hit start. Now, look, I'm gonna open this up, rack placement is gonna be key, folks. Now, you see how I have this here? It's gonna heat from the top, and we wanna have everything dried out, right? So we can get a little bit of a decent bite on the skin. So when it's up like this, I like to take this, drop this down, right? To about this level here, and that way we don't burn the top of our skin, but we still go ahead and heat it up. You know, so it'll be nice and dry and give us a little bit of crisp. Okay, like always, you know, I like to just run over the ingredients so you guys can see. I've already washed and patted dry, you know, my chicken thighs. So those are here, right here, right? Now, these ingredients you see, don't forget, they on my website. That's smokingandgrillingwithab.com, and that's W-I-T-A-B.com, right? So now what I'm gonna do is I'm gonna take this, and we're gonna do a little bit of trimming. I get rid of some of this extra, extra skin that comes on there. Now, this all really depends on what brand that you guys use, right? So once I got it trimmed, because we basically wanna make sure this looks good. Remember, presentation makes the food taste even better. I know it sounds strange, folks, but when you proud of it, you put your heart in it, you know what it's gonna look like, you work hard, you do everything right, and everybody that eats your food just says, oh, A.B., or your name. They say, hey, your food is just always the best. All right, so I've trimmed them all. You guys can see. I'll leave a little bit of this fat on here, and if you notice, when I put them down, I kinda like do this. Look, I put them down, and I kinda like tuck them. You know what I mean? I just like this presentation, you know, the best, right? Now, you guys can see that they all been patted dry after, you know, washing them, they trimmed. Now, the reason we pat them dry is we wanna get a little bit of crisp in there. Now, some of you guys are gonna ask, why do we pat them dry, and then we turn around and then hit it with a little bit of extra virgin olive oil and put it on top. This right here is extra virgin olive oil, true enough, but it's garlic infused, right? So we infusing it with a little bit of flavor, but mainly, I ain't gonna say mainly, and another reason is it's gonna be a binder to help, you know, our salt, pepper, or whatever profile that we gonna put on this chicken as far as the seasoning go. That's why we do it, folks. Now, I'm gonna take these, I'm gonna put these upside down like this, right? Now, I just told you guys we gonna use salt and pepper because we gonna make this, you know, this is gonna be a honey mustard chicken, right? Real nice, so if you guys like any chicken and you'd like sweet and savory, then this is the recipe for you. Let me go ahead, let's get these over here away from the edge, and we gonna season right here on our cutting board. All right, got them all turned over, and I'm gonna show you guys a couple little options right here, right? This right here is branch and vine uplands, which is on my website also. I'm gonna get that out the way. Look, this is a bacon sea salt, which is a vegan product. No animal, no nothing was, you know, used in this to make it, but this has salt in here also. Then we got kosher salt, and then I always grind fresh, you know, black pepper, right? So, it's up to you. Now, I'm gonna do this. I'm gonna take my extra virgin olive oil and just go ahead and, what we wanna do is we wanna build a little bit of flavor, right? So, I'm gonna go in here and just rub these, make sure we got it all over the place because we want our seasoning to stick, right? Now, when I put these, you'll see, when I put these in the, you know, skillet because we gonna brown them, right? Matter of fact, let's go ahead and do it like this now. Now, my glove has olive oil already on it. You guys get to, you know, the point and the message. We just wanna make sure we got enough on here. That's the flavor, and you can smell it too. If you guys not cooking with an infused olive oil, and a lot of times you guys know that I love to just cook with the garlic. You know, they got all kinds of infused or extra virgin olive oils. Man, you can go scallion, that's another one of my favorites. I mean, there's so many things we can do, right? What we're trying to do is just get that same old, same old out of here and quit making them same 11 or 12 different, you know, recipes we make for the whole month, and then we can go ahead and hit repeat. All right, so I'm going to be using my bacon sea salt, right? Now, for those of you guys that don't have that, you guys can use kosher salt. Now, for me, I cook with coarse-grind kosher salt, right? But for this right here, we're going to go ahead and just, notice I took my glove off, right? And we just go ahead and sprinkle this right here on there. We want to make sure we get a little bit of coverage, right? Now, we're just having a little bit of salt. It's going to pull some of this moisture out of there. It's not going to stay on here long enough to pull enough out. Don't forget, this is dark meat. And let me go ahead and answer that question now. Yes, you can do this. If you wanted to use white meat, you can, right? This here is the way we're going to do that. Now, you see I went skin side down first, right? Give it some time. I'm going to turn these over, put on another glove. Oh, before we do that, fresh cracked black. Hey, answer this down in the comment section below. How many of y'all are using one of these? You know, pepper grinder. All right, so now I'm going to turn these over. And we're going to do the same thing. Now, if you guys are wondering why I did the flesh, you know, first, because I like for that to stay on there as long as possible as I'm, you know, preparing everything. Oh, and now would be a great time for you guys to go ahead and heat up your skillet. I don't know what kind of skillet you guys are going to be using, but you know, my tool of choice is the cast iron. And I got a big one right here, folks, right? So let me get this going. This is already building up heat. You can see how big it is, right? If you guys want to get yourself one of these, especially if you've got a big family. And my recipe, which is on my website, and again, that's smokingandgrillingwithab.com, and that's W-I-T-A-B.com, right? It's going to say six. That's for the smallest skillet. You guys can use a 12-inch cast iron, that'll work, or whatever kind of pan you guys have. Skillet gives you the best option to get the best browning, in my opinion. You guys let me know. We can open up that conversation down in the comment section below, right? So we got everything going. I took that glove back off, right? So now we'll go ahead and hit it on the top. And again, I started with the bottom first, because I want that, you know, I want the seasoning to get deep up into the meat and stay on there as long as possible, that's all. All right, so yeah. By putting that olive oil, I can see the way it's sticking to it. We got a great grinder. Yes, we do. All right, so this is done. Now, as I stated earlier, what we're going to do is, check this out. We're going to put these in here, skin side down, right? Now that I got this on the gas burner, don't forget the center of this right here is where the most of the heat is and it spreads out. I've had it over here and had it at a decent medium heat. You know what I mean? So it'll just, yeah, it's almost to the point where I can't really touch it, right? But this is good. We don't want to fry it. We just want to get it, you know, like we got, you know, that heat right there is it, right? So now I'm going to take this and I'm going to put this just like that. We just browning, folks. You know what, let's go ahead. I'll hit the outside. I wasn't going to do that. You know what I mean? But just to get it as big enough and then we can do a little rotation as we go, right? So, just like you guys see. Now, after I get this in here, I'm actually going to raise this heat up a little bit, right? We probably go with a medium high flame now. All right, I'll grab this one and we put that right there. Let me go ahead and take a picture of that because that looks good. You know what? I use these pictures as I'm, you know, filming. So when you guys go to the website, when you're looking at the instructions, I can show this picture at this point inside of the, you know, the recipe instructions. Now, I went ahead and moved my cast iron over here on the actual stove. You know what I mean? So this will be a little bit better so I don't have to use my gas, you know, on my propane stove on the sink, right? Now, I want to talk to you guys about when to flip these, right? So when we lift these up, if you want to do, actually, this is what you want to do. You want to move it. It's not quite, oh, there it is. It's ready. If you just give this a little bit of a nudge, you know what I mean? It'll tell you that it's not sticking, right? A couple of these pieces need a little bit more. So, since this one moved, I'll turn this over and we'll look at that because all we're doing right now is just browning. So I'm going to go ahead and turn this over like this and we'll leave that alone, right? Now, this one here, we look at that. That can do a little bit more. So this is how we do that because the heat is concentrated in the middle. I'll move this over here on that side. We'll put this underneath the heat and we're just going to continue to let this cook. In actuality, I'm going to try to bring this a little bit closer. Actually, all of these is ready to be flipped. It's really just getting the look that we're looking for, right? Because we're going to cook this in the oven, right? So we'll just let it go a little longer. Now, the browning process, that's up to you guys, right? I've been turning these over. Let's look at the bottom of here. Oh yeah. Now, we'll put this over here. Now, this process takes, if you had a medium high heat, your skillet will be a little bit smaller than this. This probably only take you about five, six minutes for you to achieve the color that you're looking for. I'm loving what I'm seeing right here. And again, we're not cooking this to 165 or better, right? We just putting a little color on here. All of that dark spots that you see right there, that's flavor, folks. All right, so it's been about four minutes on this medium high, right? Again, we're not trying to cook this so that it's going to be totally cooked, right? We're going to finish it up in the oven. That's what we're going to attempt to get everything going, right? So what I got myself here is a baking sheet, right? I got me a baking pan and then I got a big cooling rack on top. So now I just take this and we look at the bottom. You see that right there? Yes. Now I'm going to take this off, all of these out, excuse me. And we'll just put these and stage these here. I'll just turn my fire off. We'll let it just naturally cool a little bit because we're going to move on to the next step. Now for the next step, I'm going to go ahead and get back on my counter so you guys can see. You know exactly what we're going to be doing. We're going to do a little mixing, making a sauce, putting things back inside of this cast iron because we're going to get that garlic roasted. This is going to be fire. Now we're going to leave all of the bits in here. Come here, let me just show you right now. If you guys, when you look right here, I know that chicken already looks amazing, but if you look right here, look, all of that there and the fire's off, right? All of that there is my fine. All of this is going to come in and play a key spot in building this flavor. All right, so what I'm doing is I started cutting these down. I just cut my baby potatoes, you know, like this, right? Now I need to get my spatula, but right now, you remember we had heat in here. I had turned everything off, but we're going to use all of the oils and all of the fine in here to get this going. Now I got a, this is a big pan, right? So what I'm going to do is I'm going to cut some more. I actually bought enough to cover this whole thing. So let me go ahead and cut some more and I'll put them in there and I'll show you exactly how I'm cutting. Now, when you get these, you know, they're going to come all different sizes, right? So I just try to cut them down just to get them to be about the same size, right? So you just cut them any kind of way you can, but just try to get the approximate size being, meaning the same. Like, look at this one right here. I don't know how this one even made it in this bag, right? But when I get through cutting it and I'm looking at it, if it needs to be cut again, I will. Like this one here, I'll just cut it, that one too. You know, and then we'll just throw this in here and then we'll just continue till we get enough potatoes in here. All right, so while we got our cook, you know, our potatoes, you know, they cooking, which takes only about four to five minutes, right? So that's going, what we're going to do now is I'm going to go ahead and just add my broth. You want to get yourself a little bowl or something like that, right? I'm going to go ahead and use this. I should have the right tool, right? Now, this is my broth. I made this with some chicken bouillon. You know, I made it myself because I didn't have any. That's a great alternative, folks, right? So we'll get that going. Now we got some Dijon mustard. How many of y'all remember, I'm going to date myself. You remember Grey Poupon? Hey, remember that Rolls Royce pulls up, knocks on the other car and asks, do you have any Grey Poupon? Now I'm going to add some yellow mustard. Now you only going to need like a couple of teaspoons or that, that's enough right there, right? And then we're going to go ahead and add, you know, my honey. This is where it's going to become sweet, right? This, potatoes and the chicken, all of that gives you the savoring. This right here, balance it out with the sweet. Move forward, folks. Now I'm going to go ahead and put in, you know, three tablespoons of this right here. It's okay if you get a little bit more. I'm going to add a little bit more to it. Only reason, reason being, I put extra, you know, potatoes and instead of me doing six, like how I put it in my recipe, you know what I mean? I went ahead and did. How many is this? Eight? 10? All right, and now for the minced garlic. Look, this is a nice size garlic clove. All right, so, oh yeah. Take the back of the knife, run that along there. We good. I take any of the excess like that. We want to press it all. All right, so, put this back in here like this. Yes, sir. Now, grab my whisk. Now we whisk all of this together. Right? That honey becomes a little bit, a lot more pliable. And now you guys about to see just how it really looks. You know what I mean? Let me go ahead. Come on in here and take a look. Then you can see, look at that right there. Now, you see I got a basting brush here. This is going to be key. I'm going to pour a little bit of this in there so we can coat those potatoes. I'm going to save some back. You know what? I can show you better than I can tell you. All right. Now, I think these is about where I want them to be. You can see how they pick up some of the fine off the bottom. Right? Look at that. Now, if you would like, you can go ahead and give yourself a pinch or two of salt. These are potatoes. They will take it. But remember, we're trying to control our salt intake. So, now that I have these here, I'm going to pour a little bit of this in here like that. I want to save some though, because we got to go ahead and brush some of this onto the chicken. Right? Now, I'm going to let this work. It'll kind of like thicken up. Right? I just got a medium flame underneath the bottom. Well, look at this right here. You guys can see where we're going with it. Talk to me down in that comment section below and tell me, do you like what you're seeing right here? I know I do. Oh, and it smells incredible. All right. So, as you let that sauce hit this heat, it sort of thickens up. You see that right there? Look how it's coating that. Oh my goodness. Now, I'm going to go ahead and bring my chicken into play. Right? And what we got to do now is we got to nestle this in here some type of way. Right? So, I like for my chicken to be on the skillet. So, we'll grab it. We keep everything, you know, the way we had it. Right? Meat side down. You guys are getting the point of where we're going with it now. I know some of y'all are thinking like, dang, AB, you always got something cracking or going on and, you know, things of that nature. I do. Right? Look at this. Now, here's the number one question you guys are going to have and you're going to be trying to skim through this video, trying to figure this part out. How long does this take? Man, this is chicken, folks. When it's in the oven, it's ready when we got 165 or better. And because this is dark meat, and I got some people that square up and down dark meat need to go a little bit longer, which it can. And it still becomes and stays juicy, folks. Right? I'm going to just say this. If it gets to 180, you good. Nice, firm chicken. You know, things of that nature. So, we just move that over here like that. We're going to add the rest of this in here. But you got to see where we're going with it, though. Put this in there. Right? Now, I'm going to leave that. I'm going to bring some of this over here. You know what I mean? Like you guys see. All actuality, just so I can make some space, I'm going to put it here. Now, one of the things I have not talked about, and that is the fact that, let me go ahead and remove this from the fire now. We done with the heat beneath the bottom of the skillet. Right? So, now that we have this like this, you guys are going to like this part. Right? We got this. Now, we can put some potato everywhere. Right? Now, I'm going to use my basting brush. Remember, we saved a little bit of our honey sauce. Oh, yeah. This is where we brush this on here. And we cook this and let this caramelize on top of the chicken, folks. You see where we're going? Now, talking about it being budget-friendly. You know, I'm like Squirrel. I get to talking, lose my train of thought. When it comes to the, you know, being a budget-friendly meal with the price of ground beef, the way it is right now. You know what? I'm going to tell you how you can tell. I got an assignment for you guys if you haven't paid attention. Next time you're at the grocery store, go look at your meat department, look at the ground beef, and then look at the chicken. And tell me why they constantly pulling out chicken. Right? Out of the back. It was probably frozen, but they're getting it out there because everybody's buying chicken because it's a much cheaper, you know, item to buy. And it's good. And it just, it's a lot healthier than the ground beef. I know that sounds crazy coming from me because I do it all. But when you making, you know, delicious dishes like what I'm doing right here. Ah, yeah. Let me get a picture of this before this goes in the oven. I'm going to pat myself on the back, folks. And I'll see y'all in just a minute. All right. So I'm done doing what I had to do to the chicken. I'm going to show you guys one last time. Look at that there. Now we put this in here. Now, I'm going to put this in here and I know this is going to go for 30 minutes, right? I mean, excuse me. I know this is going to go for 25 minutes. So listen, at 20 minutes, I'm going to come back and just take a look at it. And you notice how far down I have it. I explained that in the beginning. I don't want to like beat up the top of my chicken. I still want it to dry out so it'll have some bite to it. Listen, I'm not going to over talk this. I promise you, I'm going to let the video and the pictures speak for themselves. All right, folks, look. So these is ready. This took the whole 25 minutes, but I'm going to bring this out here like that. Get it out of that warm light that was in there. But you see that right there? And don't forget, I'm going to keep harping on this part. Budget friendly. All right, folks, look, it's done. I took a few pictures of it. I've been eating these potatoes. Man, these is good. So listen, there you go. Let me hold this up so you guys can see it. You know what I mean? I had a little bit of white rice, you know what I mean? But I got starch on top of starch and then we got the chicken. I really should have had some vegetables, but this right here is a deadly combination because I can take some of that sauce and some of everything that rendered down in a pot. I mean, in the skillet. I took that and spooned it over my rice and oh my goodness, we finna eat. Now, let me just go ahead and get myself, you know, cut me a piece. Nah, let's go on this side. That's the side that got the bone on it. All right, so we just take it like that. Ooh. Look at that, still juicy. I really didn't even need that. I should have just did it, you know, with my fork. Now I can take this. You guys can come in and take a look at that. Listen, it's got flavor in there. Remember, this is dark meat, folks. Hey, you know what? I'm going in, y'all. Cheers. That was fire. And that took another bite. But check this out. This is what I did. For those of you guys that got the sweet heat, right? This is it right here. Look, I had a little bit of this, sprinkled that over my rice and just a little bit over the, you know, my potatoes. And I promise you, it just like woke up the sweetness and it really did something for the rice. You know, I don't wanna like oversell it or nothing like that. I just wanna let you guys know, whenever you buy a seasoning or anything from me, I'm gonna make sure I got several different recipes that you guys can use, whatever you have, if you have any more. It's been moving off of the shelf, so I'm just giving everybody that has it already a heads up. And if you ain't got it, now you know. Check me out, smokingandgrillingwithAB.com and at W-I-T-A-B.com. Now, with that being said, you guys saw this. Tell me what you guys would serve this with. You see what I did. I know I'm lacking a veggie. You know what I mean? Because a lot of times I do, you know, broccoli. I'm not gonna over talk it. I'm gonna wait. I'm gonna read you guys' comments and we'll go from there. Now, if you're new to this channel, let me take the time to say, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there, there's a channel out here to simplify these recipes and taking the mystery out of cooking. And I can't tell you how good this is. Y'all taste it. Let me know when y'all, you know, I'll read it and we'll go from there. Guess what, folks? I'm out. Peace.