baked marinated chicken thighs, potato and pear salad

Mustard. First the marinade for the chicken. 

It forms a thick paste like peanut butter, water added to thin.

I cant' believe I bought boneless and skinless. It's not what I go for. I really do want both. Bones add considerable flavor and I love crispy chicken skin. 

These are small potatoes. I'm making a small batch.

Garlic and ginger for dressing.

This turned out to be way too little dressing. The hot potatoes soaked it right up. Sluuuuuuurp. 

Another batch was concocted. That was slurped up too. 

And then a third batch was concocted.

The natural juice released is reduced and that's all.