| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 2 | tb | Unsalted butter; melted |
| 1/3 | c | Olive oil |
| 3 | tb | Mustard seeds |
| 3 | tb | Dijon-style mustard |
| 2 | ts | Freshly ground white pepper |
| 1 | tb | Dried leaf tarragon |
| 2 | ts | Dried dill weed |
| 1 | (3-lb) broiler-fryer chicken; cut for frying |
INSTRUCTIONS
In a blender or food processor, process melted butter, oil, mustard seeds, mustard, white pepper, tarragon and dill until blended (or beat together with a wire whisk). Pour marinade into a large, shallow roasting pan, roll each piece of chicken in marinade. Let stand at least 30 minutes at room temperature. Preheat oven to 350. Bake chicken in marinade, uncovered, 1 hour or until coating is crisp and meat is tender; baste once after 30 minutes. Makes 4 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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