| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
European |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Chicken |
| 2 |
tb |
Mustard |
| 2 |
tb |
(heaping) honey |
| 1/4 |
ts |
Black pepper |
| 4 |
|
Green apples |
| 1/2 |
c |
Water |
| 1/4 |
c |
Dry red wine |
|
|
Optional for color and flavor: 1 tablespoon ketchup and 2 tablespoons oil. |
INSTRUCTIONS
SAUCE
Source: Cooking with Pleasure. (Me'Hamitbach Be'hana'ah)
You can prepare the chicken whole or cut up.
Place the chicken in a greased pan with the skin upwards. Mix together the
mustard, honey and black pepper. Pour the mixture on the chicken. and cut
up the unpeeled apples. Add to the pan. Pour the wine and water over the
chicken and apples.
Bake at 205C (400F) uncovered. Baste the chicken occasionally. Once the
chicken is browned nicely it can be covered to avoid dryness.
Posted to JEWISH-FOOD digest by "Kosher European Food" <kef_a@inter.net.il>
on Sep 14, 1998, converted by MM_Buster v2.0l.
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