🍗Mustard Roasted Chicken Thighs Recipe - Glen & Friends Cooking - Baked Chicken Thighs

[@GlenAndFriendsCooking]

Thanks for watching Everyone! This was filmed before the current panic - so some substitutions may be necessary... Our Basmati Rice Pilaf In The Oven Recipe video: kzbin.info/www/bejne/q2HYooqtq7d1ZpI

[@professionalstudyemailuser4811]

Please Grant More Info on Term 'Panic', My Guess is "Vegan Anti-Human Bio-pathogenic Terrorism & Electoral Meddling."

[@iliba]

Best thing about your channel Glen, is that you're always promoting substitutes (don't like X, well Z works well too etc) and to experiment. You don't treat recipes as law, you treat them as guidelines.

[@GlenAndFriendsCooking]

I appreciate that!

[@BrokenMask100]

"Whatever brings you joy". That is the best advice I've heard in a very long time. Thank you for sharing this adventure with us.

[@itmightbeciaran]

I can't believe that Glen and Chef John posted a mustard roasted chicken recipe on the same day. That has to mean something

[@judithross8863]

So happy the algorithm popped this 2020 episode into my youtube feed today....made both the chicken thighs and rice for dinner tonight. Thank you Glen for so many wonderful recipes and methods.

[@xmozzazx]

/me goes to the freezer and pulls out chicken thighs! Absolutely love stopping by Glen. Thank you.

[@redbeard36]

Glen and Babish and Emmy And Alton And Chef John and Michael Symon are keeping me sane and healthy these days

[@robinmaynard1640]

Love Emmy, so clear, just wonderful.

[@lesliemoiseauthor]

Check out Laura in the Kitchen.

[@ulfbjorn14]

Love em all plus Laura, but who is Emmy? The only one I'm unfamiliar with.

[@Jeffffrey0902]

And Pailin if you have access to Asian ingedients.

[@MrBeav1018]

I so love your channel . Its awesome,

[@MrsLaurenJSmith]

I made this and it was such a huge hit! Amazing! Thank you so much! My husband went for seconds, thirds and just about went back for fourths (he was just too full!)! Our 5 year old devoured it immediately! Thank you again!

[@marilyn1228]

The first cup of coffee in the morning is the best, esp. while watching Glen and Friends....great day ahead and what a fabulous recipe! Capers have become one of my favourite additions and mustard is one of the most under appreciated spices. Thanks for this!!!

[@murlthomas2243]

Made both this and the rice pilaf for dinner this week. I got one helping. My son ate the rest. It was fantastic!

[@XaqNautilus]

I really enjoyed the double tasting, you guys went crazy it was awesome. It was treat in contrast to how you cut them up in most of your videos.

[@didetbrown]

I Made this recipe and It has a great taste! 👌🏽 what i love about your cooking is that you use basic staple ingredients! Thanks and keep it going. 👍🏽

[@feahternl2702]

Looks good! I can imagine that this would also taste good with half Dijon musterd and half whole-grain musterd (for a little bit more roundedness) Take care!

[@annas3876]

I think honey mustard would also be good too! If you like a little bit of sweetness.

[@anthonydolio8118]

Another reason to love chicken. Thanks.

[@fullertiltphil]

I made the combo the rice with the chicken last night. Thank you, it turned out great!

[@Masty0001]

We really appreciate these videos with simple and delicious recipes given everything going on rn. Atlantic canada hasn't been hit near as hard as you guys but the number just keeps on going up, hopefully it's all over soon. Stay safe!

[@loriki8766]

This looks like it would also work well in an instant pot

[@danielrapp7016]

When I first found this channel I didn't really like the part when Jules came, but now that is my favourite part. She is always so fun and full of positivity.

[@RickSmith1020]

Initially I thought she wasn't liking the dish as much, but i think she shows a perfect balance of neutrality and she isn't fake - which is refreshing.

[@brendakell4304]

I like when she started greeting us: "Hello Glen. Hell Friends." When she ignored us I felt like a peeping Tom watching a couple interact.

[@TheMusicChannel1997]

Honest and comprehensive as always. One (or two) of many reasons that I always thoroughly enjoy your videos Mr. Glen. Thank you!

[@JeffW81]

Fantastic recipe! I've made this a few times over the last year and it's become a family favorite. I substitute half sour cream and half herb and garlic cream cheese for the creme fresh and it turns out great. Made the rice with it too tonight with ras el hanout spice....delish! Thanks for the great recipe and great channel!!!

[@GrantCameron37]

Made this for dinner tonight with Warba potatoes and roasted baby carrots tossed in olive oil , oregano, garlic powder and a pinch of chili flakes. I had to substitute sour cream for the cream fresh. Delicious chefs kiss.

[@kenRoberts1984]

If you guys don't want to use alcohol, a mix of white balsamic vinegar and apple juice is a nice substitute

[@Kangamoos]

I made this yesterday after watching this video and it's now our favorite chicken dish! Subbed sour cream, but everything else was the same. Can't wait to make it again!

[@claudiakyle178]

Late to find your channel, hubster turned me on to this. Made this recipe Oct 28, 2022. Very easy, very tasty. I cooked 6 thighs, and used plain yogurt. Thank you for the inspiration. I will enjoy more of your content. From Pennsylvania

[@eirika2001]

OMG you are now officially my best internet friends 😃 I am so making this on the weekend. We just lost my Aunt last night and I needed a special dish to cheer my mom up. Cooking is my panacea and this looks fab. Thank you for your work during these hard times 🙂

[@kevinhamilton1211]

I love your videos and the style you present them. I like how you get into territory most KZbin chefs don't venture, such as soda making, etc. Keep up the good work and stay safe.

[@hippolyte09]

I make a version of this often with basmati rice I add thinly sliced mushrooms in the sauce. Easy and very good

[@littlecrookedhouse]

I have everything I need to make this in my sheltering-in-place kitchen. Looks delicious!

[@GuruishMike]

I made this the other day, and it was incredible. I even had crème fraîche.

[@ZombieJig]

Loving the frequency of videos lately

[@JBlook]

Thank you for the videos in this pandemic it does keep us all a little bit calm and sane.My roommate and I have been prepping for a few years so we have plenty of pantry items.We follow the videos online also.

[@redbeard36]

I took some crema, some milk and a some old yogurt and put them in a fermenting jar with a bit of lime juice for a few hours and came out with a passable creme fraiche.

[@corglass]

Welcome friends, welcome back to the kitchen. Today I'm gonna cook and you're gonna imagine coming while sitting on the jacks

[@bobbiusshadow6985]

Was going out of "pantry" ideas, this recipe will be perfect for tonight .. thx, Glen

[@whippy107]

If you guys took me in, I'd get sooo fat eating your delicious food! lol .. subscribed!! (y)

[@rns_cooking]

Very nice recipe ❤️❤️❤️

[@ry2456]

The rice looks so good.

[@lawyeredup]

The same ingredients in the sauce make a lovely salad dressing. I use yogurt instead of creme fraiche (which I cannot buy locally), and no vermouth. Thanks for the videos.

[@MoonASMR22]

It looks so yummy 🤤

[@theproGAMAS]

I love these videos. I’m making this 100%

[@MikeKolcun]

Made this today. My sauce stayed on top of the thighs. Maybe too thick with the sour cream I used. Ended up moving it into the sauce and broiling a bit to crisp up the skin. Tasty!!

[@paulasimson4939]

Delicious! Even some curry would be nice in the sauce.

[@erikacontreras4313]

Omg rice pilaf! I always wanted to try it growing up. My mother was a hardcore Mexican Mom and she didn't approve. She said there is only two types of rice we eat Spanish rice or Mexican rice. Now I love all kinds of rice!

[@robshaw6248]

Gotta say glen, i’ve been really enjoying the frequent uploading during this period. I can imagine it being tough work, but these videos have really been helping fight the lockdown boredom, as well as giving me great recipes each night, regards from the uk

[@jsimes1]

Mmm that looks yummy! I want to know how to make creme fraiche too! And double cream! I can't find a good double cream substitute other than creme fraiche!

[@stevenlord5730]

Joe Simes Agreed. Videos on these would be great!

[@maryhull531]

Very very yummy and easy . Love you too. Greetings from Australia.

[@mary-catherinekunz6920]

Yummy, yummy, yummy, I got pilaf and chicken in my tummy...

[@kathleenhall2470]

This looks so yummy.

[@arthurvandeman]

NICE & simple, to try, ta

[@funcrafts.]

So amazing and awesome recipe. I will definitely try this today

[@EastSider48215]

I think I’d make this just for the sauce. It’d be great over pasta or rice or baked potato.

[@brunopinheiro73]

Hi Glen, The recipe seems a great idea. In your opinion, would replacing the vermouth with a white port be an acceptable substitution or would the port bring an undesirable sweetness to the dish? Thanks for the time and effort, and the awesome content. Best regards.

[@magicjuju410]

Did you say there is an accompanying vid for the rice pilaf?

[@GlenAndFriendsCooking]

That video goes up tomorrow morning.

[@magicjuju410]

Glen & Friends Cooking ahh..I was going to fix this for dinner tonight!!?? But I think maybe I can figure it out. This looks SO TASTY! Thanks Glen !

[@Your.Uncle.AngMoh]

Australian dried apricots- which are more tart and less sweet than the ones we get from Turkey- are great in a pilaf.

[@jeffwatson8697]

If I were to add some capers to the pot while the chicken is cooking, would you suggest in the pot with onions and vermouth, or in the sauce to go on top of the chicken? I’m planning to make for my wife tonight, so I’d really appreciate your advice. You also mentioned that you might have done something differently if it wasn’t during a pandemic… could you explain that? Thanks!

[@GlenAndFriendsCooking]

I'd put the capers in the sauce at the end.

[@michaelbitetti5300]

Excellent! Definitely gonna try this one! Rice peel-off (jk) and all! Thanks!

[@debrawilleman6638]

Sounds delicious

[@_Brohan]

what size braiser do you suggest? is that 3.5 quart?

[@timj41]

Hey there, I note you use Staub cookware, do you have an opinion please how they compare to Le Creuset? My son is a Le Creuset snob but I like the look of the Staub range, would appreciate your thoughts thanks.

[@GlenAndFriendsCooking]

We have cookware from 3 different French makers - Le Creuset, Staub, and the much less expensive Fontignac. All three are about the same in how the heat up, hold heat, and the quality of the enamel. The Fontignac are probably in use the most, and after 10 years of near constant daily use they are still like new. For us we chose different brands based on sizes and shapes that we needed, rather than 'name'.

[@timj41]

Many thanks for the excellent info and very quick response., very much appreciated

[@mattpettit6397]

Hey glenn, what type of dish would you reccomend to cook 8 thighs in?

[@FlashGeiger]

Long ago I used to make this same sort of thing with the onions and the sauce... except I was smearing it onto a block of frozen fish instead of chicken, before wrapping in foil and baking. I may have added a lot of parsley if I had it and I think some thyme... but otherwise this was about it

[@bobthomas8342]

What piece of Staub cookware is this? I can't seem to find one that has that same texture on the bottom.

[@ecsolha]

How do you make creme fraiche ?

[@comtedesaintgermain9269]

You and Chef John both came out with a Mustard Chicken recipe on the same day... however you were a few hours ahead! weird though! peace from Brighton Ontario

[@rlwalker2]

You keep your vermouth in the refrigerator?

[@carpediem5232]

I made almost the same thing yesterday, but I used Kumquat instead of the currants.

[@aaronbrown7600]

hi Glen is there a way to make this dish without using dairy?

[@jamesellsworth9673]

Creamy Dijon mustard sauce!

[@jdniedner]

Some say finding the bay leaf means that you do the dishes. Get at em Jules! Lol

[@CapnT87]

Maybe a quick video about substitutions? i.e. salts and powders instead of the real things (garlic, onion, chilli...), out of milk, out of egg etc etc :)

[@Descina]

Now when you do 6 thighs is it all in the same pan or do you seperate them into different pans?

[@GlenAndFriendsCooking]

You would cook them all in same pan, I would just use a larger pan.

[@Descina]

@@GlenAndFriendsCooking Awesome, thank you.

[@SublimatedIce]

Thanks for these videos; great to see your simple recipes in these times. I see Chef John is copying you :p

[@ZachsMind]

How many times does Julie have to say "throw in some more vegetables and I'm happy" before Glenn starts actually doing that? MORE veggies. Not less of anything else, mind you.

[@markwilson4724]

Have you released the pilaf recipe yet?

[@GlenAndFriendsCooking]

Tomorrow morning.

[@ChrisLerouxDesign]

KZbin's beginning to relax their monetization policies around the virus. When you upload your videos, assuming you have the ability to self-certify the content (you might see an option about the virus in there), KZbin's said that people who do that correctly should be fine. The grey areas are "who can self-certify," and "how long it takes to re-enable monetization." The next time you upload, check it out. KZbinr Creators has the video going through the recent updates.

[@GlenAndFriendsCooking]

They have given us the self certify option - still mulling the 'choices' that they give and the ramifications.

[@jeffcotton526]

looked more like a 1/2 cup of mustard and a 1/4 cup of oil. How do we know it would come out the same as what you're doing when you're guessing on the measurements?

[@desmondhughes9143]

Bay leaf prizes.

[@ArmandoJF33]

Can I use skinless boneless thighs? That is all what I can find at my grocery store

[@GlenAndFriendsCooking]

Yes definitely.

[@ArmandoJF33]

@@GlenAndFriendsCooking awesome! Thank you

[@johnmirbach2338]

😁✌🖖👌👍😎

[@monkey1346ful]

Why not sear them a bit first? Just braising leads to a slimey feeling does it not?

[@GregSzarama]

Pine nuts? Wow, somebody's doing well.

[@DaveTugwell]

doing well because of pine nuts how

[@GlenAndFriendsCooking]

This was long before the current crisis... a little indulgence.

[@stanwbaker]

@@DaveTugwell Down in the States pine nuts go for $29/lb.

[@bigfatbaataed]

We all treat our selves in different ways, I'm a relatively poor senior citizen, but, I splurge on my coffee beans & tea's, so every day I have I get to enjoy a little bit of decadence, SO LET GLEN HAVE HIS F'N PINE NUTS...

[@jodydorsett8726]

Another Chef John crossover, only you did it first. Easier than spatchcock.

[@davidferrer678]

Anyone know how to find that crem fresh or however it's spelt in the US?

[@joantrotter3005]

It's next to the sour cream and cottage cheese at my Walmart.

[@contractualnews9488]

*stomach rumbles*

[@chuckhenderson4765]

I don't understand " too much sauce"

[@peshgirl]

We should know it's pre-Covid because you still have garlic, and we recently learned you planted the last of your garlic.

[@joantrotter3005]

@tyvek05, maybe where you're at! My husband couldn't get half the things on the list, and the stores are rationing what you can get on many items. I'm planning on putting vanilla ice cream in my coffee again lol.

[@theseusblackwell5252]

'A few substitutions may be required' I can do everything except the chicken :(

[@scienceguy8]

Maybe turkey or salmon?

[@janetflewelling7902]

Maybe Glen can answer. Could you use tofu or canned chickpeas in the sauce and serve with the pilaf?

[@undergroundlace1686]

Could you realistically shred the Chicken after and serve with a type of pasta?

[@stang9256]

It's like yall allergic 2 seasoning 😢

[@R0n8urgundy]

Could honey be added to that sauce?

[@milesparris4045]

How do you think this would come out with boneless skinless breast of chicken? I'm not a huge fan of thighs.

[@doomo]

Your sauce broke. You have failed Canada