Mustard Roasted Chicken with mashed Carrots and Parsnips and roasted Brussels Sprouts

According to my family in Ireland, the butcher shops there are full of fresh chicken in all forms. This recipe calls for bone-in breasts, but I imagine thighs would be just as delicious. Use any mustard you like, but a coarse or whole-grain variety will add a distinct kick. Tarragon may be used in place of the parsley if you’d prefer.

4 chicken breasts (bone-in)

Salt and pepper

1/3 cup coarse-grain mustard

3 T. chopped fresh parsley

3 T. whiskey

4 T, butter (plus more for greasing the baking dish)

Preheat oven to 375 degrees and butter a baking dish. Spread the chicken pieces out in the dish, just touching, and sprinkle them with salt and pepper.

In a small dish, combine the mustard, whiskey and parsley. Smear it all over the top of each piece of chicken and dot the chicken with butter.

Cover the dish tightly with foil and bake for about 30 minutes. Remove the foil and continue to cook for another 15 to 20 minutes until the chicken is browned and tender. (Internal temperature of the chicken should reach 165 degrees.)

Mashed Carrots and Parsnips/Roasted Brussels Sprouts:

To have Ireland’s flag colors represented on the plate, I used a combination of vegetables. For the green, Brussels sprouts are one of Sweet Harold’s favorites. Roasting them (or any vegetable) brings out their sweetness. Simply trim the ends and slice in half lengthwise. Place them on a rimmed baking sheet, drizzle with olive oil and lightly salt and pepper the sprouts. Toss to thoroughly coat and then spread in a single layer. Roast in a preheated oven (375 degrees) for 15 to 18 minutes until the sprouts begin to char.

For the orange and white, this dish is a unique blend of carrots and parsnips! When you mash the vegetables together, allow them to stay separate enough to have an orange/white mosaic effect.

1 pound carrots (3 to 4 large)

1 pound parsnips (4 to 6 medium)

Salt and pepper

2 to 3 T. butter

Peel and dice the carrots and parsnips. Put in a saucepan with cold, salted water just to cover. Bring to a boil, then reduce heat and simmer gently until the vegetables are completely tender, 15 to 20 minutes. (Test with a fork.)

Drain off the cooking water, then add the butter to the pot. Mash with a potato masher to a coarse purée, season with plenty of salt and black pepper.

From "Real Irish Food" by David Bowers and previously published in The Gadsden Times.

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