Monday, June 22, 2009

Rosemary Dijon Chicken

Another baby meal, courtesy of Mia.

Chicken Thighs (I use boneless, Skinless from costco but breasts will work too)
4 sprigs fresh rosemary
2-3 tbsp honey mustard
1 tbsp dijon mustard
about 1/4 cup dry white wine
2 tsp tarragon vinegar
garlic salt to sprinkle on
salt and pepper

place chicken in baking dish or pan and preheat oven to 350
mix in bowl both mustards, wine, vinegar, and a dash of pepper and garlic salt (maybe 1/2 tsp of garlic salt and another 1/2 tsp of pepper?)
whisk together.
then take rosemary and take all the little leaves off. Throw the stems away and mince all the sprigs very finely. Add them to mixture and whisk together.
Pour over chicken.
Shake more salt and pepper on top of chicken, and then sprinkle garlic salt on top of chicken too.
Bake at 350 for 1 hour and a half. Two hours is even better.

This makes a ton of gravy/sauce which we ate over some yummy mashed potatoes. Awesome!

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