Poulet rôti à la moutarde et à l’érable

Spéciale

avec trio de légumes au beurre et riz sauvage aux herbes

10 min

Difficulté: 2/3

Canadienne

Dans cette recette de poulet, ce sont les saveurs enivrantes de l’érable et de la moutarde qui donnent le ton. Le poulet est accompagné de riz sauvage aux herbes et de carottes, radis et pois sucrés glacés. Vous vous délecterez de ce repas familier et réconfortant.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Petit bol

Casserole moyenne

Verre doseur

Pinceau à pâtisserie en silicone

Poêle antiadhésive moyenne

Ingrédients

Poulet en crapaudine

550 g

Mélange de riz sauvage

0.5 cup

Carotte

1 unit(s)

Pois mange-tout

113 g

Radis

3 unit(s)

Persil

7 g

Sirop d'érable

2 tbsp

Moutarde à l’ancienne

1 tbsp

Concentré de bouillon de poulet

2 unit(s)

Sel d'ail

1 tsp

Poivre

0.125 tsp

Beurre non salé

2 tbsp

Sel

0.063 tsp

Huile

1.5 tbsp

Preparation

Heat a medium non-stick pan (use large pan for 4 ppl) over medium-high heat.
While the pan heats, pat chicken dry with paper towels, then season all over with half the garlic salt and pepper.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear, flipping once until lightly golden, 3-4 min per side.
Transfer to a parchment-lined baking sheet.
Roast in the bottom of the oven until golden brown, 15 min (25 min for 4 ppl). (NOTE: It’s okay if chicken doesn't cook all the way through at this step.)

Meanwhile, add wild rice medley, half the broth concentrate, remaining garlic salt, 1 tbsp (2 tbsp) butter and 1 cup (2 cups) water to a medium pot. Bring to a boil over high heat.
Once boiling, reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, 24-26 min.
Remove from heat. Set aside, still covered.

Meanwhile, peel, then slice carrot into 1/4-inch rounds.
Cut radishes into 1/2-inch wedges.
Trim snow peas.
Finely chop parsley.
Combine mustard and half the maple syrup in a small bowl.

Once chicken has been roasting for 15 min (25 min for 4 ppl), remove from the oven.
Carefully brush maple-mustard mixture over chicken. Return to the bottom of the oven.
Roast until golden-brown and cooked through, 10-12 min (12-15 min for 4 ppl).**
Transfer to a clean cutting board to rest, 2-3 min.

Meanwhile, heat the same pan (from step 1) over medium-high.
When hot, add carrots, radishes, remaining broth concentrate and 1/3 cup (1/2 cup) water.
Cook, stirring occasionally, until most of the liquid has evaporated and veggies begin to soften, 4-5 min.
Add remaining maple syrup, 1 tbsp (2 tbsp) butter and snow peas. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 1-2 min.