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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Honey Mustard Chicken   
    Categories: Poultry, Herbs, Condiments   
         Yield: 4 Servings   
       
       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 350?F/175?C.   
        
     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   
      
   ... The Gourmet Club will sample exotic mushrooms as its final banquet.   
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