Yield: 4 Servings
|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, .