Chicken in Mustard Wine Sauce
2 fryer chickens (about 2 1/2 lb each), cut up Sprinkle with salt & pepper to taste 1 tsp paprika 4 tbsp Dijon style mustard 1/4 cup dry white wine 1 clove garlic, put through a press 1/4 cup butter, melted 1/2 cup bread crumbs Combine mustard, wine and garlic; baste chicken with this mixture. Place chicken in roasting pan and drizzle it with melted butter. (Lay chicken in one layer in a 12x16 inch roasting pan.) Sprinkle with bread crumbs. Bake chicken in a 350* oven for 1 hour and 15 minutes, basting now and again with juices formed in the pan. Serve chicken "natural" with strained pan juices on the side.
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