Recipe of the Week
Recipe of the Week - Chicken with Mustard Cream Sauce
Wednesday, January 21, 2009
Here's another simple and delicious recipe from Alma Schneider, LCSW, founder of Take Back the Kitchen. She's dedicated to helping her fellow galpals (especially Suzy) recognize and overcome the common and unique obstacles to being everything you hope to be in the kitchen. Now get cookin'!
Chicken with Mustard Cream Sauce
9 chicken legs or thighs with bone in (or out if you like it that way)
Marinade:
2/3 cup heavy cream
2 TBS honey
2 TBS grain or Dijon mustard
pinch of salt
In a large sized bowl, whisk all marinade ingredients until combined. Place cleaned chicken in bowl and try to get coating all over chicken. You can marinate overnight or immediately place chicken and marinade in a large oven proof dish that can withstand a high heat (I like to marinate everything overnight but not necessary). Roast chicken at 475 degrees for about an hour and serve with roasted potatoes or rice. Yum!
For more of Alma's recipes, visit takebackthekitchen.blogspot.com
Chicken with Mustard Cream Sauce
9 chicken legs or thighs with bone in (or out if you like it that way)
Marinade:
2/3 cup heavy cream
2 TBS honey
2 TBS grain or Dijon mustard
pinch of salt
In a large sized bowl, whisk all marinade ingredients until combined. Place cleaned chicken in bowl and try to get coating all over chicken. You can marinate overnight or immediately place chicken and marinade in a large oven proof dish that can withstand a high heat (I like to marinate everything overnight but not necessary). Roast chicken at 475 degrees for about an hour and serve with roasted potatoes or rice. Yum!
For more of Alma's recipes, visit takebackthekitchen.blogspot.com
