Spicy mustard, honey and lemon

We love cooking en cocotte ! When you have it, you certify that the usual comment "I enjoy cooking more since I have my cocotte" is true. Cooking in it is pleasant, let alone complicated. It can be as easy as Miguel Ángel, from Pimientos Verdes , brings us a recipe that you will have ready with zero difficulty and for any occasion!

Picantones are nothing more than young chickens that weigh around half a kilo and have tender, fat-free meat, although somewhat tasteless for my taste. For this reason, when I prepare them, I try to accompany them with very aromatic ingredients so that they soak up their flavors well.

I usually prepare them in the oven, since they take very little time to prepare and they are ideal both for a dinner on a weekday and for a day of celebration, since, when served whole, they are very beautifully presented on the plate.

Today I have used my coastal blue cocotte to cook them, this time without a lid, so that they acquire a beautiful color as a result of the dressing that I have prepared with honey, lemon and mustard. You can't imagine how good my kitchen smelled while they were in the oven!

In the photo, round Le Creuset cocotte , and Pallarès iron knife

Ingredients (for 2 people)

2 picantones
1 lemon
2 tablespoons of honey
2 tablespoons of mustard
a few sprigs of rosemary
2 apples
4 garlic cloves
olive oil
salt
ground black pepper
water

Elaboration

1. Take the picantones out of the fridge 2 hours before you start cooking and prepare a dressing with the juice of half a lemon, honey, mustard, a pinch of salt and pepper and a drizzle of olive oil. Emulsify well and rub with this mixture the picantones, inside and out. Reserve a little dressing.
2. Introduce ¼ of a lemon and the rosemary branches through the picantón cavity.
3. Put the picantones in a cocotte , along with the two whole apples, the unpeeled garlic cloves, ¼ lemon and a splash of water. Cover the cocotte and let everything rest for 2 hours.
4. Preheat the oven to 200º, heat up and down. When it reaches the temperature, put the cocotte without the lid and lower the temperature to 180º.
5. Let the picantones bake for approximately 45 minutes, until they get a nice golden color. Halfway through cooking, spread the pincantones with the dressing that you reserved at the beginning. Help yourself with a kitchen brush to do it.
6. When the picantones are ready, take them out of the oven. Arrange them on a plate and reduce the juice that has remained in the cocotte for a few minutes so that the flavors are well concentrated.