Chicken Diable
Yield
6 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 4 | tablespoons |
butter
|
|
| ½ | cup |
honey
|
|
| ¼ | cup |
prepared mustard
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| 6E+1 | ml |
butter
|
|
| 118 | ml |
honey
|
|
| 59 | ml |
prepared mustard
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
curry powder
|
|
Directions
Wash chicken, pat dry.
Melt butter in shallow baking pan.
Stir in rest of ingredients.
Roll chicken pieces in baking mixture to coat both sides.
Arrange meaty side up in dish.
Bake 375℉ (190℃) F for 1 hour or until tender and glazed.
Turn once and baste frequently.
