Double-mustard-coated chicken

Yield: 4 Servings

Measure 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

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, .

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