Author Notes
This was my Mother's favorite chicken recipe. She made it for company often. She always used a whole chicken cut into pieces, but I prefer using chicken thighs. It is easy to double for a large crowd and takes very little hands on time. —lakelurelady
Ingredients
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6
Chicken Thighs, skin removed
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1/4 cup
Butter
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1/2 cup
Honey
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2 teaspoons
Mustard
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1 teaspoon
Salt
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1 teaspoon
Curry Powder
Directions
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Preheat oven to 350 degrees F.
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Wash and dry chicken and place in a roasting pan.
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Mix remaining ingredients in a saucepan and cook until butter is melted and a slow boil is reached.
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Pour sauce over chicken. Bake for 1 hour, basting frequently during last 20 minutes.
I have been a serious cook from the time I first took an introductory course in French Cooking from Irena Chalmers, a cookbook author and instructor at the CIA. My first love is French cooking but I also value the importance of fresh local ingredients. The freshest ingredients seasoned right and prepared with love will result in the perfect meal.
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