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I think Five Ingredient Chicken is on this site and it is delicious and would freeze well

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2220 posts
Joined: Aug 15, 2007


Posted to Thread #30496 at 3:32 pm on Sep 14, 2018

because of the braising liquid--and would give you "real" pieces of chicken rather than all casserole type things.

1/4 cup Dijon mustard, thinned w/ 3T water

2/3 cup maple syrup

2 teaspoons rubbed sage or ground sage

2 teaspoons curry powder

4 pounds chicken pieces,skin on or off--skin on gets crispy and dark

In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. Baste chicken every 10-15 minutes with mustard sauce. After about a half hour turn chicken pieces over and baste with mustard sauce. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan. From

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