Wednesday, February 01, 2006

Chicken with Baslamic and Mustard Marinade

This is one of my favorite ways to prepare chicken. I was inspired by a recipe in Everyday Italian, but I use more vinegar, no lemon juice, no garlic, I added herbs de province, and a lot more pepper.

Chicken with Baslamic and Mustard Marinade

1 cut up chicken, or several of one part
1/2 balsamic vinegar
2-3T mustard
1/2 cup olive oil
1/2t salt
1T pepper
pinch herbs de province (optional)

Place all ingredients except the chicken into a gallon zip top bag. Close the bag and mix vigorously to combine. Add the chicken and squeeze (or suck) out all of the air that you can and close the bag. Let the chicken marinate for at least 8 hours, 24 is better.

Preheat your oven to 425 degrees. Remove the chicken from the marinade, letting excess marinade drip off. Arrange in a single (but usually tight) layer in a 9x13 baking dish. Place in the oven for 40-45 minutes.


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