“Samantha makes a lovely toast about true love and the power of forgiveness, and Charlotte’s sparkly laughter makes us all smile while Cook brings in the next course: Brown Sugar and Mustard Chicken. She’s served the lightly breaded and sautéed chicken tenders over fresh greens with a mustard vinaigrette. The combination of brown sugar and mustard is both tangy and sweet. It’s perfect for a summer lunch.
Ivers pours a cold Pinot Grigio from Venice which I’m sure Calum has chosen to remind me of my honeymoon with Rafe. We’d been staying in Charleston when we received a wedding gift from Calum: a month’s trip to Italy. It had been an amazing trip where we ate bigoli in salsa and the largest meringues I’ve ever seen. We probably would’ve seen more except . . . well, we were on our honeymoon.
Maddie raises her glass and makes another toast, and Miss Nell reaches over to hold Maddie’s hand. I smile and meet sad Samantha’s gaze. It’s incredibly gracious of Maddie to offer her love and happiness when she’s in the middle of a messy divorce herself. I just wish I could make all of my friends as happy as I am. After having lived in a self-imposed emotional exile for eight years, I don’t want any of my girlfriends to ever feel that lonely.
I lift my glass and offer my own toast to the women who’ve joined me today: Samantha, Maddie, Charlotte, and Miss Nell. Two old friends and two new friends, all lovely, caring women who only want the best for each other, make me the luckiest woman in the world.” ~ Juliet Capel, EVERY DEEP DESIRE
Brown Sugar and Mustard Chicken
Ingredients
- 4 Chicken thighs bone in and skin on
- 3 large carrots peeled and cut into 1" chunks
- 3 red potatoes cut into quarters
- 1/2 cup Dijon mustard
- 1/2 cup brown sugar
Instructions
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Preheat the oven to 350℉ and line a baking sheet with tin foil.
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In a large bowl, stir together the brown sugar and Dijon mustard. Add the chicken thighs and toss until all the chicken is coated. Set aside.
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In another large bow, stir together the carrots and potatoes and drizzle with the olive oil, salt, and pepper. Once they are evenly coated, place the veggies on the baking sheet. Then add the chicken thighs, skin side up. Bake for 30-40 minutes, until the skin is crispy and the meat is cooked through.
