Kate Middleton Chicken

In search of an easy-yet-delicious recipe to kickstart the sisterhood of the murderous chefs, we decided to go with a basic chicken recipe. But first, a background: those who know us well (or have even had a single conversation with us) know that we both have an unhealthy obsession with all things Kate Middleton. Meg has even had a “KM Inspiration Folder” on her desktop since 2007 (see? We told you it was unhealthy.)

When we heard that Kate and her equally stylish (and skinny!) sister Pippa follow the Dukan Diet, we thought we’d check out the book. While our interest in this lifestyle died the second we learned we’d have to give up carbs, there were some simple recipes that looked perfect for a cooking novice. And so, in honor of Kate, we've renamed this chicken recipe "Kate Middleton Chicken."

Chicken With Mustard

Makes 4 Servings

Prep time: 15 minutes

Cook time: 45-60 minutes

8 skinless, bone-in chicken thighs

1/2 cup Dijon mustard

1 tablespoon fresh thyme or 1 teaspoon dried thyme

3/4 cup fat free plain yogurt or fat free sour cream

Salt and pepper to taste

1. Preheat oven to 400 degrees F.
2. Cover a rimmed sheet tray with foil
3. In a bowl, toss together the chicken, mustard, and thyme until the chicken is thoroughly coated
4. Arrange the chicken in a single layer on the foil-covered sheet pan
5. Lay a sheet of foil over the chicken and fold over the edges tightly so that no steam can escape. Depending on the size of the baking sheet, you may need more than one piece of foil.
6. Put the chicken in the oven and cook for 45 minutes to 1 hour, or until a thermometer inserted into the thickest part of the chicken thigh registers 170 degrees.*
7. Blend the yogurt or sour cream with salt and pepper to make a sauce. **
8. When the chicken is done, remove the foil. Pour the sauce over the chicken thighs, stirring to dissolve any remaining mustard and to incorporate any juices on the sheet pan into the sauce.

* Disclaimer #1: Meg doesn't even know how to take her own temperature, much less that of a chicken. No temperatures were taken. The chicken probably would have benefited from it.

** Disclaimer #2:There was a sauce. Being lazy, we decided not to make it. We probably should have.

Would we make it again?

Probably not. The chicken was really dry, and kind of flavorless (This is probably because Meg was so petrified of eating raw chicken that she cooked it for about an hour and fifteen minutes. Where was Liz, you ask? Why, watching T.V., naturally.) 

If we did cook it again though, here are a couple of things we'd do differently:

• Marinate overnight (In zip lock bags, in the fridge)
• Grill the chicken! For less than an hour! Because, as we've learned from our Dad, everything tastes better on the grill.
• Actually make the sauce to eat it with.