Both of these are many times T&T Judy- hope you like them:
CHICKEN DIJONNAISE
From The Silver Palate Cookbook (serves 2-4)
1 quartered chicken, 3 lbs
1/3 cup mustard
freshly ground black pepper to taste
1/3 cup vermouth or dry white wine
1/2 cup heavy cream
salt to taste
Coat the chicken with mustard and set in a bowl, covered, for 2 hours at room temperature. Preheat oven to 350 degrees. Arrange chicken, skin side up, in a baking dish. Scrape out all remaining mustard and spread over the chicken. Season lightly with pepper and pour the vermouth around the chicken. Set the dish on the center rack of the oven and bake, basting occasionally, for 40 minutes. Scrape the mustard off the chicken and back into the baking dish. Transfer the chicken to a covered platter and keep warm. Skim as much fat as possible from the juices and put the baking dish over medium heat on top of the stove. Bring to a boil, whisk in the cream, and lower heat, Simmer the sauce for 10 minutes or until thickened (reduce by 1/3) and season lightly with salt and pepper. Taste and correct seasoning.
ORANGE AND ONION SALAD
(serves 4-6)
4 medium oranges
2 small red onions
1 head of Romaine lettuce
1/2 cup olive oil
1/4 cup fresh orange juice
1 tsp salt
a generous pinch of rosemary - fresh is best, but dry is fine
Peel oranges and cut into sections, removing as much of the white stuff as possible. Peel the onions and slice them very thin. Chop the rosemary. Blend oil, juice and seasonings, and combine with the oranges and onions. When ready to serve, add the greens and toss.
CHICKEN DIJONNAISE
From The Silver Palate Cookbook (serves 2-4)
1 quartered chicken, 3 lbs
1/3 cup mustard
freshly ground black pepper to taste
1/3 cup vermouth or dry white wine
1/2 cup heavy cream
salt to taste
Coat the chicken with mustard and set in a bowl, covered, for 2 hours at room temperature. Preheat oven to 350 degrees. Arrange chicken, skin side up, in a baking dish. Scrape out all remaining mustard and spread over the chicken. Season lightly with pepper and pour the vermouth around the chicken. Set the dish on the center rack of the oven and bake, basting occasionally, for 40 minutes. Scrape the mustard off the chicken and back into the baking dish. Transfer the chicken to a covered platter and keep warm. Skim as much fat as possible from the juices and put the baking dish over medium heat on top of the stove. Bring to a boil, whisk in the cream, and lower heat, Simmer the sauce for 10 minutes or until thickened (reduce by 1/3) and season lightly with salt and pepper. Taste and correct seasoning.
ORANGE AND ONION SALAD
(serves 4-6)
4 medium oranges
2 small red onions
1 head of Romaine lettuce
1/2 cup olive oil
1/4 cup fresh orange juice
1 tsp salt
a generous pinch of rosemary - fresh is best, but dry is fine
Peel oranges and cut into sections, removing as much of the white stuff as possible. Peel the onions and slice them very thin. Chop the rosemary. Blend oil, juice and seasonings, and combine with the oranges and onions. When ready to serve, add the greens and toss.