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...Put your chicken pieces onto a baking tray and put in a preheated oven at about 200c. As they cook, blend three large spoons of honey, two teaspoons of Wholegrain Mustard, one teaspoon of dijon mustard and some parsley, if you have it.
After about ten minutes, give the chicken a coat of this sweet gunk, and put back in. Give it another ten, the repeat. Then another ten, and repeat. Keep coating, and you'll end up with great glazed chicken. It's like continual hopping that Dogfish Head do, but with food.
Serve with corn on the cob, and a cool pint of Cropton's Honey Gold for a quick and tasty midweek TV supper. Now, where's that Charlie Brooker programme I Sky+'d from last night...
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3 comments:
Great recipe, and great beer pairing. I can see both going down a storm in our house.
You've just reminded me that I forgot to tape that Charlie brooker thing. Damn! (I say 'tape', but there hasn't been a videotape round these parts for years now. Old habits die hard. Ah, VHS, gone but not forgotten).
Ha ha! Love the Dogfish analogy :D
I'm also fond of rolling hop additions, but never thought of it in foodie terms!
glad you got the DF Head analogy, was always a risk putting to out there! And VHS rules - I still have a tape recorder!!! one of the few!
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