- 2 broiler/fryer chickens, cut up
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- Place chicken in a large shallow baking pan. In saucepan, melt butter; stir in the remaining ingredients and heat through. Brush glaze over chicken.
- Bake at 350° for 1-1/4 hours or until chicken juices run clear, basting frequently with sauce. Yield: 6-8 servings.
Originally published as Honey-Mustard Baked Chicken in Country Extra September 1990, p45
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Nov. 10, 2011
I have made this for years. It makes the house smell so good and goes well over rice or noodles. I always make extra sauce than what the recipe calls for.