And it wouldn't hurt me to check the fridge to make sure I really do have that Dijon Mustard that I know I have, hidden away, right in the back, just to the right of the pickles.
So, now you've heard my tale of woe, let me share with you what I did do, and how fantastic the chicken tasted.
Whisked it all together and then poured it over the chicken.
Put this in a 450 degree oven for 45 minutes, turned the chicken, baked it for another 15 minutes and decided I wasn't getting the nice brown on the chicken I wanted, so...
I got out my reusable parchment sheet, the one I've told you about before.
Placed it on a rimmed baking sheet. And then proceeded to put the semi-browned chicken on it.
At any rate, I boosted the oven temp up to 500 degrees and let the chicken cook for another 15 minutes. The internal temp was about 200 deg. on the chicken and they were falling off the bone tender.
And very flavourful. Not too sweet at all.
I'm going to use the leftover sauce on some wings a little later on. I'll let you know how that goes.
There really wasn't much chicken left after Tapas and what was left, made for a couple of great lunches.
I wonder how some freshly chopped Tarragon would go on this?
And that leftover sauce, I'm thinking it might make the base for basting on some wings. I'm still trying to perfect my perfect wings.