Double Mustard and Honey-Glazed Chicken with “Baked” beans

Categories: Chicken, main dish

Ingredients

• 1 Tbsp. whole-grain mustard
• 1 Tbsp. Dijon mustard
• 1 Tbsp. honey
• 4 small chicken legs, split (4 thighs and 4
• drumsticks)
• Kosher salt and pepper
• 1 Tbsp. olive oil
• 2 cloves garlic, finely chopped
• 4 plum tomatoes, roughly chopped (about 1
• 1/2 cups)
• 1 tsp. sugar
• 1 15oz. can small white beans, rinsed
• 1 Tbsp. red wine vinegar
• 1/2 tsp. Worcestershire sauce
• 1/4 cup fresh flat-leaf parsley, roughly
• chopped
• Cornbread, for serving

Directions

1. Heat the grill to medium-low, in a small bowl, combine the mustards and honey. Season the chicken with 1/4 tsp. salt and 1/2 tsp. pepper, place on the grill skin-side up and cook, covered for 25 minutes.
2. Uncover and continue to cooking, turning and basting with the mustard mixture until the chicken is slightly charred and cooked through, 3 to 5 minutes more.
3. While the chicken is grilling, heat the oil in a medium skillet over medium heat. Add the garlic and cook, stirring occasionally, until light golden brown, 1 to 2 minutes.
4. Increase the heat to medium-high, add the tomatoes and sugar and cook, tossing occasionally, until the tomatoes begin to break down, about 3 minutes. Add the beans, vinegar, Worcestershire and 1/4 tsp. pepper. Cook, stirring occasionally, until heated through, about 2 minutes; fold in the parsley. Serve with the chicken and cornbread, if desired.

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