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Lydie
Marshall, Cooking Teacher |
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Chicken
with Yogurt and Mustard |
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Ingredients:
1 1/2 cups plain Redwood Hill Farm Goat Milk Yogurt
1/3 cup Dijon mustard
1/2 teaspoon salt
1 teaspoon pepper
4 lbs. Chicken parts
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Position
rack in middle of oven; preheat oven to 400 degrees.
Mix together the yogurt and mustard, salt & pepper.
Spoon into a 7 x 11 inch glass baking dish. Add the chicken
parts, turning them to coat with the yogurt mixture.
If you are preparing the chicken several hours ahead, cover
the pan and refrigerate. If baking right away, leave uncovered.
Bake for 45 minutes, or until the chicken pieces are golden
brown, the juices run clear and flesh shows no signs of
pink at the bone.
Transfer the chicken to a serving platter. Scrape the curdled
yogrut mixture in the baking pan into a blender; blend until
smooth. Pour over the chicken.
Serve with noodles and a green salad. Serves 8 |
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