Rooster's grant is done! I picked him up after we both got out of work on Friday. He hadn't had time to eat all day, and it was 8:30 p.m. So we stopped at Frontera Grill hoping we could snag a seat at the bar. I love the way people look at a pregnant woman hovering at a bar. Can't tell if it's admiration for her plucky going-outedness or horror.
There was only one empty seat in the whole place but two aging frat-boy types were standing right in front of it. Rooster kept glaring at them, but they didn't move. He pushed up to get a drink, but the bartenders didn't pause. He waited for the roaming waiters to come around, but none of them stopped. "That's it, we're leaving." He said.
The valet retrieved our car at no charge so we gave him a big old tip. "Those frat boys couldn't give up an unused seat for a pregnant lady?" fumed Rooster on the drive North. Sometimes we both hate people a little bit.
I had Chicken with Cider Vinegar & Mustard all ready to go at home, but the thought of pre-heating the oven was too much for us. We drove to an Asian strip mall with one storefront open. It was a Vietnamese joint with fluorescent lights and a news story featuring the life and times of Michelle Obama playing in the corner. Definite Rooster-Chicken joint. We ordered three courses for less than $20 and when we paid, the cashier asked who we were voting for. That's the best thing about neighborhood joints in Chicago. We're all for Obama and like to share about it. Doubt those frat boys could say the same.
Chicken with Cider Vinegar & Mustard
Prep time: 10 minutes
Cooking Time: 30 minutes
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 cup olive oil
2 tablespoons lemon or lime juice
3 tablespoon. whole grain mustard
3 cloves garlic, minced or pressed (1 tablespoon)
10 turns black pepper
1/4 teaspoon. salt
4 chicken breast halves, skinned and boned (2 pounds)
1. Combine all ingredients except the chicken in a 1-quart casserole. Stir. Add the chicken. Cover with plastic wrap or lid and refrigerate 1 to 24 hours.
2. When you’re ready to cook, preheat the oven to 350 degrees Fahrenheit. Place the chicken and marinade in a baking dish. Bake uncovered for 30 minutes. Test for doneness. Serve with marinade.
Serves 4
Alternatives:
Take the chicken out of the marinade, and grill or broil it 8-10 minutes on a side for boneless white meat. If you want to serve the marinade as a sauce, you’ve got to cook it down because it had raw meat in it and if you don’t bring it to a boil, you could get sick. Just pop it in a saucepan and simmer for a few minutes.
