Golden Poppies our State Wildflower

Monday, January 20, 2014


Here is a gorgeous recipe almost French inspired......

1 X 4 POUND CHICKEN cut into pieces, drumsticks, thighs, breast with wing, and breast tip.
 OR you may use pork or veal chops 1 inch thick

1/2 cup prepared English mustard or horseradish
3 tbsp honey
2tbsp molasses ( UK 1tbsp black Treacle)
6 cloves garlic smashed and minced

2 cups toasted walnut pieces..processed chunky
1/2 cup dried breadcrumbs
1 tsp dried herbs( thyme, cumin seeds, oregano, sage, rosemary - your choice)
1/2 cup olive oil

Sea Salt &  crushed black pepper to taste

Wash and dry well the chicken pieces, you may skin or leave the skin on (your choice, I prefer mine with the skin on).
Place the chicken pieces In a deep casserole dish,  and pour over the honey, molasses, mustard and garlic and mix well.
Seal with  plastic wrap and place overnight in refrigerator.

next day...


Mix the walnuts, breadcrumbs, dried herbs, oil &  seasonings and dredge the chicken pieces, shaking off excess.
Place pieces on a greased cookie sheet, skin side up.

Bake for 10 mins at 400F

Then turn temp down to 350F and bake for 30-35 mins, until the pieces are tender and golden browned.
Remove from oven and then serve with green salad or coleslaw.

Variations: You may add hot sauce and minced ginger/soy sauce.
Try another nut..pecans, almonds, even coconut works as long as it is not sweetened.
Great for picnics or game night

Very tasty and very different flavors.

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