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Monday, May 28, 2007

French-Indian(a) Chicken

If you like barbequed chicken but would like a change from tomato-based sauce, try this mustard-based alternative

French-Indian(a) Chicken
yield: one chicken

1 whole chicken, cut into pieces
3 large lemons
8 Tbs. Dijon mustard
2 Tbs. Chardonnay or other white wine
1/4 tsp. cayenne pepper
2 tsp. freshly ground black pepper
2 tsp. hot curry powder

Remove skin from chicken and discard (or fry in skillet with a little oil until crisp to make dog treats). Place chicken pieces in gallon-size ziplock bag along with the juice of two lemons. Turn bag until all pieces are coated and put in refrigerator to marinate for an hour or so, turning bag over occasionally.

In the meantime, make the finishing sauce by whisking together the juice of the remaining lemon and the Dijon mustard, wine, pepper, cayenne and curry powder in a non-reactive bowl. Set aside.

Grill chicken bone side down with lid closed for 20 minutes, then turn and grill meaty side down for 10 minutes. Turn bone side down once again, brush meaty side with sauce, and grill until done, approximately 10-15 minutes. Transfer to plate and serve immediately, along with purple cole slaw and fresh corn on the cob.
M. Zane Grey, 10:56 AM