Garlic chicken and grapes.
Use chicken breasts or thighs.
3 tablespoons each Dijon mustard and soy sauce
2 tablespoons each honey and white wine vinegar
2 cloves garlic, minced or pressed
2 tablespoons salad oil
3 pounds chicken thighs or breasts
1 tablespoon sesame seeds
3/4 pound (2 cups) seedless red or green grapes, washed
Mix together mustard, soy sauce, honey, and vinegar; set aside.
In a 9- by 13-inch pan, mix together garlic and oil. Place chicken in pan, skin side down. If using thighs, bake, covered with foil, in a 400| oven for 25 minutes; remove foil. If using breasts, bake, uncovered, in a 400| oven for 10 minutes.
Turn chicken pieces skin side up; pour mustard sauce over chicken. Sprinkle chicken with sesame seeds and return to oven, uncovered. Bake until thighs are no longer pink at bone and breasts are no longer pink in thickest portion (cut to test), about 15 minutes longer. Sprinkle grapes over chicken; bake 5 minutes more; remove from oven.
Place chicken and grapes on a platter. Offer juices alongside. Serves 4 to 6.
Photo: Sauce of garlic, mustard, honey, and soy flavors chicken baked with grapes
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|Date:||Dec 1, 1984|
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