Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Dry white wine |
½ cup | Olive oil |
\N \N | Salt, pepper |
\N \N | Fresh or dried thyme |
3 pounds | Chicken, in serving pieces |
2 tablespoons | Dry mustard |
1 tablespoon | Honey |
Combine wine and oil in large bowl. Season to taste with salt, pepper and thyme. Place chicken in mixture at least 1 hour. Remove chicken from marinade, reserving marinade. Broil chicken on both sides in oven or on barbecue grill 35 to 40 minutes. Meanwhile, combine 2 tablespoons reserved marinade, dry mustard and honey. When chicken is just done, brush with mustard sauce and serve.
Makes 4 to 6 servings
(C) 1992 The Los Angeles Times