Pollo glaseado con piña y mostaza

Ingredientes

• 8-10 chicken legs and/or thighs (skin on)
• 1 tablespoon stone ground mustard
• 1 tablespoon fresh rosemary (chopped)
• 2 tablespoons olive oil
• pinch of salt and pepper (to taste)
• 1 cup pineapple preserves
• 1/4 cup stone ground mustard
• 3 tablespoons chicken stock or water

Preparación

1. 1

   Preheat your oven to 400F.

2. 2

   Prepare the chicken pieces by trimming off any excess fat and skin.

3. 3

   Mix up the marinade by combining 1 tablespoon of mustard, 1 tablespoon of fresh rosemary, 2 tablespoons of olive oil, and a pinch of salt and pepper.

4. 4

   Pour the marinade over the chicken and it into the chicken pieces, making sure to tuck some beneath the skin.

5. 5

   Preheat a large cast iron (or other oven-safe) skillet on medium heat. Place the chicken pieces skin side down, and sear until golden brown, about 2-3 minutes per side.

6. 6

   Mix up the glaze by combining the pineapple glaze, mustard and chicken stock (or water). Pour the glaze all over the chicken, distributing it evenly.

7. 7

   Bake the chicken for 25-30 minutes, until the chicken is cooked through and the glaze is bubbly and thick.

8. 8

   Be sure to spoon some of the glaze over the chicken when you serve it up, it's so good!