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  1. #1
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    Honey Mustard and Dill Chicken




    Attachment 290

    I love this and so does my family. The key to this I think is the fresh dill.

    1/3 cup Dijon Mustard
    1/3 cup Honey
    2 Tbsp chopped FRESH dill
    1 tsp freshly grated or dried orange peel
    1 whole chicken, cut up

    Preheat oven to 400 degrees.

    Combine mustard, honey, dill and orange peel in a bowl.

    Grease a casserole dish large enough to accomidate all chicken pieces, do not stack. I usually end up using two dishes for a whole chicken.

    Place chicken, skin side down, on a prepared pad. Brush sauce on chicken and coat well. Turn chicken over, gently pull back any skin and brush the meat with the sauce. Return skin to original position and glaze well. Do this with all pieces.

    Bake uncovered until juices run clear when thickest portion of meat is pierced with a knife, about 30-45 minutes.

    ***To make this a faster and less fat recipe, you can use boneless skinless breasts.
    ***For extra saucy chicken, double the recipe above and pour remaining sauce over top of chicken.
    Last edited by bullmama; 04-25-2015 at 12:40 PM.

  2. #16
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    Re: Honey Mustard and Dill Chicken




    I tried this... but unfortunately, it was actually a complete disaster here! I didn't have any dijon mustard so used a Swedish type of mustard (way too sweet for this dish, which was part of the problem), and we only had Swedish creamed honey, which might also be too sweet? My husband and son refused to eat the chicken!

    Anyway, the recipe sounded great, so I'm sure it turns out much better with proper ingredients! I wanted to try the recipe as the sauce reminded me of a lovely sauce that is served with gravlax (Swedish type of salmon which we cure with salt, sugar, and dill). That sauce -is made of mustard, canola oil, sugar, salt, pepper, vinegar, and dill.

  3. #17
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    Re: Honey Mustard and Dill Chicken




    Quote Originally Posted by cefe13 View Post
    I tried this... but unfortunately, it was actually a complete disaster here! I didn't have any dijon mustard so used a Swedish type of mustard (way too sweet for this dish, which was part of the problem), and we only had Swedish creamed honey, which might also be too sweet? My husband and son refused to eat the chicken!

    Anyway, the recipe sounded great, so I'm sure it turns out much better with proper ingredients! I wanted to try the recipe as the sauce reminded me of a lovely sauce that is served with gravlax (Swedish type of salmon which we cure with salt, sugar, and dill). That sauce -is made of mustard, canola oil, sugar, salt, pepper, vinegar, and dill.
    Oh no! Yeah it's already sweet as it is so adding a sweet mustard would completely off set it.

    Another note is to not go overboard on the dill, I've done that before too and it ended up taking over the dish completely.


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