I saw this on Pinterest; the exact description was: “One pinner said, ‘I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, So Good it Cant Be Described, Explosion on Your Taste Buds Chicken. Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things Ive ever eaten.’ Must try.”
So, naturally, I had to try it. I made it that very night.
Overall rating: 8
Difficulty level: Beginner (scale: beginner, moderate, intermediate, advanced)
Thoughts: First off, the comments on that recipe are hilarious. “I don’t like mustard, can I substitute something else?” Uh, yeah, seeing as mustard is the main ingredient, you should substitute an entirely different recipe. Anyway, I loved how easy and quick this was. Cut up the chicken, mix the sauce, pour it on top, put in the oven, take out, add rosemary. Almost foolproof.
But– you want to know the important stuff: how did it taste? The comments had plenty of rave reviews that hyped up this chicken even more, but there was also a good amount of not-so-good reviews (mostly from the people who hate mustard but decided to make this anyway– whyyyy?).
What this was: It was pretty good. A good, solid, 8 My boyfriend agreed.
What this was not: This was not ~TaStE BuD ExpLosIoN~ nor “the most savory thing that has ever crossed my lips”. This didn’t taste overly mustard-y, as some of the ~mustard haters~ claimed. It also didn’t taste overly sweet, as some people commented. My sauce also did not do weird things, as some mentioned, such as separate, congeal, turn into Flubber and come alive, etc.
Final verdict: I will make this again because it was so easy and it is good, but I won’t be running through the town praising this chicken any time soon.
*side note: I used chicken breasts instead of chicken thighs. Also, because
I caught my oven on fire a few weeks ago and I’m terrified of using high heats now I cut them thin, I decided to cook it on 400 degrees (vs. 450) and it only needed 35 mins (vs. 40). I bet this is even better when it browns (as it looks in the original recipe’s picture), so next time I will use thighs and cook on the recommended heat, and I’ll report back as to whether it made a difference.