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Sweet Dijon Chicken

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For the past month or so, I’ve been cooking almost exclusively with my new SousVide machine.  Mostly, that’s due to the fact that I was participating in a Paleo Recipe Showdown utilizing the SousVide and Tx Bar Organics beef.  While I have loved learning the method of SousVide, after a month, I’m a little tired of beef to be honest.  So, recently I tried my hand at making a chicken instead.

I’ve always been a fan of honey mustard chicken, but recently I started replacing honey here and there with coconut sugar.  The reason for that is coconut sugar is much lower on the glycemic index than honey and because of a presentation I saw at this past year’s Ancestral Health Symposium from Dr Elizabeth Thiele about the use of low glycemic index foods for epilepsy therapy, I’ve made the switch.  Because of this, I have been experimenting with coconut sugar in recipes and I decided what better time to try and make a sweet mustard chicken.

The result was amazing and because I cooked it in the SousVide and the chicken essentially was poaching in it’s own juices at a precise temperature, it came out delicious and moist throughout, from the breast meat to the thigh meat.

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Sweet Dijon Chicken
 
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Ingredients
Instructions
  1. Preheat SousVide to 165 F
  2. In a large mixing bowl, combine dijon mustard, coconut sugar, herbs, salt and pepper.
  3. Add chicken pieces to bowl and using your hands, coat evenly with mustard mixture.
  4. Seal chicken in a 1 gallon food grade bag and place in SousVide. Cook 2-4 hours.
  5. After desired cook time, remove chicken from bag and place on a sheet pan. Make sure you retain juices from bag for serving.
  6. Put sheet pan in oven and broil for 5 minutes until chicken skin is browned. See Note.
  7. Remove and serve.
Notes
Make sure you don't leave the chicken in the oven too long or it will dry out. Because it's already been cooked all the way through, you're just looking to get a little color on the skin.

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