FIVE-INGREDIENT CHICKEN from Dawn MO
Servings – 6
1/4 cup Dijon mustard, thinned w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, skinned (dark meat is the best)
In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan.
From Dawn MO
works well with breasts also. I really recommend leaving the skin on. will add that I sometimes use skin on thighs . The skin gets wonderfully crispy. It's a good recipe. It is the best recipe. I leave the skin on and bake it skin side up. It gets REALLY crispy and brown--delicious with the sauce.
Servings – 6
1/4 cup Dijon mustard, thinned w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, skinned (dark meat is the best)
In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan.
From Dawn MO
works well with breasts also. I really recommend leaving the skin on. will add that I sometimes use skin on thighs . The skin gets wonderfully crispy. It's a good recipe. It is the best recipe. I leave the skin on and bake it skin side up. It gets REALLY crispy and brown--delicious with the sauce.
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