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And today we present the promised recipe with chicken thighs (and no backbone). It’s based on the Coriander and Mustard Seed Chicken recipe in Gourmet magazine, which I got in a very slightly modified version in the Gourmet Cookbook. Here’s my version:

Coriander and mustard seed chicken thighs

• 4 chicken thighs
• Salt and freshly ground pepper
• 1 tablespoon olive oil
• 1 shallot, chopped
• 1 1/2 teaspoons mustard seed
• 1/2 teaspoon coriander seed
• 2 tablespoons dry white vermouth
• 2 tablespoons water
• 1 scant teaspoon gooseberry preserves

1. Sprinkle thighs with salt and pepper. Heat oil in heavy skillet over medium-high heat until hot. Add thighs, skin side down. Cook until well browned, about 4 minutes. Turn, and brown 3-4 minutes more. Transfer to plate.
2. Add shallots to pan and reduce heat to medium. Cook and stir 2 minutes. Add mustard seed, coriander seed, vermouth and water. Add chicken, skin side up.
3. Cover pan. Reduce heat and simmer until cooked through, about 20 minutes. Transfer chicken to fresh plate. Add preserves to pan, and stir until melted. Spoon over chicken and serve. Makes 2 servings.

Notes: The original recipe called for red currant or apple jelly, saying “its tart sweetness balances the other flavors.” I didn’t have those, so I used what I did have, which probably was tarter than any apple jelly, and it was very good. The original also called for chopped fresh cilantro in the sauce. I’m sure that would have been good, too, and pretty, but I’d have to conclude it isn’t necessary.

The dish was quite quick and tasty, and the seeds added a pleasant crunch. I served mine with local corn on the cob and sliced tomatoes for a lovely summer meal.