Recipe - Double-Mustard-Coated Chicken

2 tablespoon Unsalted butter; melted
1/3 cup Olive oil
3 tablespoon Mustard seeds
3 tablespoon Dijonstyle mustard
2 teaspoon Freshly ground white pepper
1 tablespoon Dried leaf tarragon
2 teaspoon Dried dill weed
1 (3lb) broilerfryer
chicken; cut for frying

In a blender or food processor, process melted butter, oil, mustard seeds,
mustard, white pepper, tarragon and dill until blended (or beat together
with a wire whisk). Pour marinade into a large, shallow roasting pan, roll
each piece of chicken in marinade. Let stand at least 30 minutes at room
temperature. Preheat oven to 350. Bake chicken in marinade, uncovered, 1
hour or until coating is crisp and meat is tender; baste once after 30
minutes. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.