I have become a huge fan of mustard seeds. Not only do they add great flavor to a dish, but they also lend a nice crunchy texture, but they soften with cooking so they aren’t too hard. For now I’m just using yellow mustard seeds which are pretty mild, but when those are done I am totally going to try brown ones which are much spicier.
This chicken is similar to a previous recipe, although I think the addition of white wine really makes all of the flavors pop. This dish also inaugurated my new dutch oven (thanks Mom :)). If you have any other recipes for dutch ovens please feel free to share!
Smoked Paprika & Mustard Seed Chicken (Dutch Oven Braised)
1 Tbsp vegetable oil
6 scallions, chopped
2 tsp smoked paprika
1 Tbsp yellow mustard seeds
2 tsp garlic powder
1 tsp sea salt
1/2 tsp pepper
1 lb boneless chicken breasts
1/4 cup white wine
- Heat oil in dutch oven and saute scallions until soft, 4-5 minutes.
- Combine paprika, mustard seeds, garlic powder, salt and pepper in a bowl. Pat chicken breasts dry, then dip into spice mixture, rubbing and massaging into chicken.
- Add chicken to pan and brown chicken, 1-2 minutes on each side. Add white wine to deglaze pan, moving the chicken around to scrape up any browned bits from the bottom. Cover and cook over low heat 6-8 minutes chicken is no longer pink.
Grand total: $7.18; serves 2 (add brown rice & steamed broccoli for a complete meal)