"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Honey-Mustard Chicken Recipe

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This recipe for Honey-Mustard Chicken, by , is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c Dijon mustard
1/3 c honey
2 tbsp. chopped fresh dill or 1 tbsp. dried dill
1 tsp freshly grated orange peel
1 (2 1/2 lb) chicken quartered

Directions:
Directions:
Preheat oven to 400F. Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken skin-side down on prepared pan. Brush sauce on top of chicken and coat well. Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife about 30 min.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Give the chicken a wonderful tangy taste by adding 2 tbsp. of orange marmalade to the sauce.

 

 

 

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