Honey Mustard Chicken Recipe - Bobby Flay

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Honey Mustard Chicken

Recipe by Bobby Flay

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You haven't really had an authentic Southern restaurant experience until you've had meat-and-three: a choice of meat plus three vegetable side dishes. Here, Flay bakes chicken—the centerpiece of many a meat-and-three—with a sticky sweet-and-spicy honey glaze inspired by the Savannah Bee Company's tupelo honey.

Meat-and-three is a truly American meal, and Zinfandel is a truly American grape—even if its origins lie in Croatia (it is descended from an obscure varietal called Crljenak). For this dish, pour a rich Zinfandel from California's Amador County, such as Folie à Deux's spiced-cherry 2002 or the jammy 2002 Montevina.

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