Nic's Pommery-Crusted Chicken
- POMMERY SAUCE:
- 1/4 cup whole-grain mustard see * Note
- 2 tablespoons honey
- 2 tablespoons chicken stock
- 1/2 teaspoon chopped ginger root
- 2 chickens - (3 to 3 1/2 lbs ea)
- 1/4 cup oil
- 2 tablespoons chopped garlic
- 1 tablespoon chopped Italian parsley
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- Coarse salt to taste
- Freshly-ground black pepper to taste
* Note: Nic's recommends Pommery mustard.
For the Pommery Sauce: Blend mustard, honey, stock and ginger in a small saucepan. Bring to a boil and remove from heat. Let cool before using.
For the Chicken: Cut each chicken into serving pieces. Place on jellyroll pan. Combine oil, garlic, parsley, thyme, rosemary and salt and pepper to taste in bowl. Pour over chicken and marinate at least 10 minutes, turning once or twice to coat well.
Grill marinated chicken, skin-side down, over medium heat until golden, 4 to 5 minutes. Turn and cook until chicken juices run clear when pierced with fork and chicken is done, 8 to 10 minutes. Spread Pommery Sauce over skin side of chicken. Broil until skin is crisp, 4 to 5 minutes.
To prepare ahead, prepare the chicken up to the point of adding the mustard sauce and keep refrigerated. This can be done a day or two ahead. When you're ready to serve, spread the Pommery Sauce over the cooked chicken pieces and place under the broiler to heat up and crisp the skin.
This recipe yields 8 servings.
Each serving: 494 calories; 362 mg sodium; 141 mg cholesterol; 35 grams fat; 5 grams carbohydrates; 35 grams protein; 0.11 gram fiber.