A few weeks ago at bible study we decided to have a potluck because, duh,... potlucks! My friend Nicole made this dish and it was AH-maze-ing! So of course I had to document the recipe somewhere special that I knew I'd find it again.... and alas here we are now. It's easy peasy, and finger lickin good.
1 TBS oil of choice- I used Coconut Oil 1/4 cup liquid honey 1/4 cup grainy dijon mustard 1 tsp thyme 1/4 tsp salt 1/4 tsp pepper 1/4 tsp Worcestershire sauce 10 Chicken Legs or breasts. We used chicken legs because it's what Nicole recommended :) And I now quote her text message recipe to me: "Recipe says for breasts 425 degrees F. for 35 min, but when I did them (legs), I put them in covered in a casserole dish for an hour, and about 15 min before the hour was up, I took it out, poured the pooled sauces over the top again, and put it back in uncovered, and it worked great!" I will now tell you what not to do... We just moved into a new house, with a new oven. I like to think of myself as a somewhat bright person, but evidently I was having a not so bright day. Anyway, without knowing it, I actually turned the oven on to 480. I didn't even know they could go up that high. Surprise, they do! I caught it just in time before ruining the actual chicken, but those beautiful pans with take some TLC to scrape all the charred sauce off of. It still turned out delicious, and I WILL be making these again! (also this is someone else's photo from a random search because I was too excited making and eating them that I forgot to take a photo of my own. Also they looked 1/2 as beautiful as these ones, due to the black burnt sauce on the bottom of the pan.)
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I found this recipe on www.allrecipes.com a few years ago and have made it several times since. It's always a crowd pleaser. 30 min prep 1 hr cook ready in 1hr 30 min Ingredients 1 recipe pastry for two 9 inch pie crusts 1/2 cup unsalted butter 3 tablespoons all purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup brown sugar 8 granny smith apples peeled, cored, and sliced. Directions One of the best things about this recipe is not having to be picky about getting the top crust very particular, since it all gets covered with the sugar mixture anyways. Once the pie is out of the oven, it should rest for two hours or so before being cut into, otherwise it will be a bit runny. Give it a try and let me know what you think! |