| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Thai |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken; quartered |
| 1 |
lg |
Onion; sliced |
| 1 |
tb |
Garlic; minced |
| 2 |
tb |
Butter; melted |
| 2 |
tb |
Olive oil |
| 2 1/2 |
tb |
Dijon mustard |
| 2 |
ts |
Worcestershire sauce |
| 1 1/2 |
ts |
Tabasco sauce |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Paprika |
|
|
To taste salt |
| 2/3 |
c |
Chicken stock |
INSTRUCTIONS
1. Rinse chicken pieces well and remove any excess fat. Place chicken in
bowl and toss with onion slices and garlic.
2. In small pan, heat butter and oil and add all ingredients EXCEPT chicken
stock. Toss mixture with chicken, onions and garlic and refrigerate at
least 4 hours or overnight.
3. Preheat oven to 375F and bring chicken to room temperature.
4. Place chicken in shallow roasting pan and cover with the onions. Pour
stock around pieces.
5. Bake chicken 1 hour basting frequently until nicely browned and juices
run clear.
NOTES : I ran out of Tabasco and substituted Thai chili sauce with
exceptional results. Reduce cooking time if using skinless boneless
breasts.
Recipe by: Sheila Lukin's USA cookbook
Posted to MC-Recipe Digest V1 #1064 by Dan Taylor <dant69@idt.net> on Jan
31, 1998
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