1/3 c Smooth Dijon mustard
1/3 c Honey
1 tb Olive oil
3 lb Chicken legs/quarters
Salt
2 Sprigs rosemary
+=OR=+
A generous sprinkling of
- dried rosemary
Fresh ground black pepper
Preheat the oven to 350øF/175øC.
In a large bowl, mix mustard with the honey, and olive
oil. Add a pinch of salt and taste. Add more salt and
mustard until you get the flavor where you want it.
Salt the chicken lightly and lay the pieces skin-side
up in a shallow casserole dish. Spoon the honey mustard
sauce over the chicken. Place the rosemary sprigs in
between the pieces of chicken.
Bake for 45 minutes, or until the juices run clear when
the meat is pierced with a knife. Remove the casserole
pan from the oven, use a spoon to spoon off any excess
chicken fat that has rendered during the cooking.
Sprinkle some freshly ground black pepper over the
chicken before you serve.
Recipe by Robert Drum
Uncle Dirty Dave's Kitchen
MMMMM
... "This is like deja vu all over again" -- Yogi Berra
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