Deb's Delicacies - Shabbat and Chagim Menus and Ideas: The best Friday Night Chicken

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Tuesday, January 31, 2006

The best Friday Night Chicken

This is one of the best chicken recipes I make - it stays warm and juicy waiting for in a low oven, and the sauce gets better and better! It also reheats well in a slow oven on shabbat morning.


Honey Mustard Chicken

2 cut up chickens
1 cup flour
1 teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon paprika
¾ cup Dijon mustard
2/3 cup honey
¾ cup stock


Mix flour with seasonings. Shake chicken pieces in flour. Brown in hot oil. Put in browned chicken in single layer in baking pan.

Mix mustard, honey and stock. Pour over chicken. There should be a thin layer of sauce on the bottom of the pan, but the chicken should not be drowning.

Bake about an hour at 375 degrees. Will sit around in a slow oven waiting for you on Friday night.

If you don’t overdo it the first bake, will reheat in a slow oven Shabbat morning.

OK, so besides the fact that the chicken (and the rest of the food) were terrific - and much more importantly, we had a great time. We talked, we sang zemirot, and benched. An excellent night altogether!

May all of you have such a shabbat shalom.

4 comments:

  1. Anonymous2:43 PM

    covered or uncovered in the oven?

    ReplyDelete
  2. Uncovered, and baste it a couple of times...

    ReplyDelete
  3. How many people does this serve?

    ReplyDelete
  4. Claire - I hate to give this answer, but it depends on how hungry the people are, and if kids are there..... you'll get 16 pieces of chicken - if it's your only main course - assume that it serves 8 people

    Shabbat Shalom and Shana Tova!

    ReplyDelete

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