Julee Rosso, Sheila Lukins

Chicken Dijonnaise

Preparation info

  • 2 to 4

    portions
    • Difficulty

      Easy

Appears in

#42The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This mustard-flavored chicken is easy and versatile. Although the recipe uses a combination of Dijon and coarse mustards, you may substitute any mustard that appeals to your fancy. Since there are hundreds on the market, flavored in countless ways, the possibilities can occupy you for years.

Ingredients

  • 1 chicken (2½ to 3 pounds), quartered
  • ⅓ cup mustard (we l

Method

  1. Coat the chicken with the mustard and set it in a bowl, covered, to marinate at room temperature for 2 hours.
  2. Preheat the oven to 350°F.
  3. Arrange the chicken, skin side up, in a flameproof baking dish. Scrape out any mustard remaining in the b