Double-mustard-coated chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter; melted |
| ⅓ | cup | Olive oil |
| 3 | tablespoons | Mustard seeds |
| 3 | tablespoons | Dijon-style mustard |
| 2 | teaspoons | Freshly ground white pepper |
| 1 | tablespoon | Dried leaf tarragon |
| 2 | teaspoons | Dried dill weed |
| 1 | (3-lb) broiler-fryer chicken; cut for frying | |
Directions
In a blender or food processor, process melted butter, oil, mustard seeds, mustard, white pepper, tarragon and dill until blended (or beat together with a wire whisk). Pour marinade into a large, shallow roasting pan, roll each piece of chicken in marinade. Let stand at least 30 minutes at room temperature. Preheat oven to 350. Bake chicken in marinade, uncovered, 1 hour or until coating is crisp and meat is tender; baste once after 30 minutes. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .