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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 chicken (about 3 lbs.), quartered, or 3 lbs. chicken parts 4 tsp Dijon mustard 1/2 cup finely chopped onions 2 Tbsp unsalted butter, cut into bits Salt & ground black pepper to taste 1 1/2 cups orange juice 1/4 cup firmly packed dark brown sugar Instructions: A perfect quick after-work dinner. The ingredients can be readied in the time it takes the oven to preheat. For best effect, use a good-quality Dijon mustard and freshly squeezed orange juice. Position a rack in the center of the oven. Preheat the oven to 375 F. Rinse and pat dry chicken. Smear the skin with Dijon mustard. Arrange the chicken skin side down in a shallow roasting pan or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with onions, butter, salt and pepper. Pour orange juice around the chicken. Bake, basting once, for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, 15 to 20 minutes more. Add more orange juice if the pan seems dry. Remove the chicken to a serving platter. Pour the juices into a small saucepan and boil over high heat until syrupy. Spoon the sauce over the chicken and serve. |
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