MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Honey Mustard Chicken
 Categories: Poultry, Herbs, Condiments
      Yield: 4 Servings

    1/3 c  Smooth Dijon mustard
    1/3 c  Honey
      1 tb Olive oil
      3 lb Chicken legs/quarters
           Salt
      2    Sprigs rosemary -OR-
           A generous sprinkling of
           - dried rosemary
           Fresh ground black pepper

  Preheat the oven to 350 F/175 C.

  In a large bowl, mix mustard with the honey, and olive oil. Add a
  pinch of salt and taste. Add more salt and mustard until you get
  the flavor where you want it.

  Salt the chicken lightly and lay the pieces skin-side up in a
  shallow casserole dish. Spoon the honey mustard sauce over the
  chicken. Place the rosemary sprigs in between the pieces of
  chicken.

  Bake for 45 minutes, or until the juices run clear when the meat is
  pierced with a knife. Remove the casserole pan from the oven, use a
  spoon to spoon off any excess chicken fat that has rendered during
  the cooking.

  Sprinkle some freshly ground black pepper over the chicken before
  you serve.

  Recipe by Robert Drum

  Uncle Dirty Dave's Kitchen

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