MUSTARD-MARINATED CHICKEN
Senapsmarinerad kyckling
The chicken marinates overnight and takes up all the wonderful
tastes from the spices. Before serving, you pour over some saved
marinade.
Serves 20
INGREDIENTS:
Please see conversion chart below! :o)
2 kg chicken fillets
3 tbs butter
1 1/2 tsp salt
1/4 tsp black pepper
Marinade:
1 dl French light mustard, Dijon-type
2 dl sunflower oil
1 dl water
1 dl chopped chives
1 dl drained capers
Decoration:
1 bunch radishes
1/2 dl coarsely chopped chives
METHOD
Heat the oven to 200C/400F.
Brown the chicken on all sides in some fat in a frying pan. Put in a
roasting pan. Fry/bake in the middle of the oven for 12 - 15 minutes.
Let cool.
Put the mustard in a bowl and beat in the oil, little by little. Beat
in water, chives, and capers. Cut the meat in slices
lengthwise and put it on large dishes. Flavor with salt and
pepper and pour over 2/3 of the marinade.
Cover with plastic foil and let the chicken marinate overnight. It
won't need any more cooking.
Cut radishes in pieces and sprinkle them with the coarsely chopped
chives over the chicken. Pour over the saved marinade. Serve with
boiled potatoes or bread and a salad. Enjoy!
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
August 1, 2000
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
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