Chicken With Yogurt And Mustard
Adapted from Chez Nous by Lydie Marshall. Prepare in the morning for a delicious entrée at dinnertime in 45 minutes. Excellent served with al dente egg pasta!
2¼ cups plain yogurt
1/2 cup Grey Poupon Country Dijon Mustard
1½ tsp fresh thyme or 1/2 tsp dried
1/2 tsp salt
Freshly ground pepper
3- to 4-lb DLM whole chicken, cut up
Coat a 3-quart glass baking dish with cooking spray. Add yogurt and mustard; stir to combine. Season with thyme, salt, and pepper. Dip both sides of the chicken parts in the yogurt mixture. If preparing several hours ahead, cover the dish with plastic wrap.
Preheat the oven to 400°F. Bake the chicken, uncovered, in the middle of the oven for 45 minutes or until golden brown. Arrange the chicken on a serving plate. Process the curdled yogurt sauce in the food processor or blender, and pour into a sauceboat. Serve with the chicken and egg pasta. Makes 4 to 6 servings
Makes 4 — 6 servings
Per serving: 466 calories; 30g total fat; 10g saturated fat; 124mg cholesterol; 968mg sodium; 5g total carbohydrates; 36g protein;
Allergy Warning: Contains milk