Sandy, I made the Jacques Pepin Chicken with Mustard Crust that you posted. Really good. I used a

[curious1]

3.5 lb chicken, a cast-iron 12 inch skillet and followed the directions. It was cooked through in 30 minutes or so. Made enchiladas from the leftover. A good recipe, thanks for posting.http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=162152

 

[florisandy]

I'm so glad you enjoyed it. Now moi must surely make it!

 

[sylvia]

We enjoyed this recipe. I used chicken thighs instead of a whole chicken. Flavours were wonderful.

 

[angak]

I think this is ready now for posting in T&T

 

[orchid]

I have legs and thighs ready to go in the oven in just a little bit. Just

smelling it makes me sure it's time for T&T. I'll check back in a while.

 

[orchid]

Put it in T&T Sandy. So easy and so much flavor. This is a keeper!