Garlic Chicken and Grapes
12 chicken thighs 3 tablespoons Dijon mustard 3 tablespoons
soy sauce 2 tablespoons white wine vinegar 2 tablespoons
honey 2 garlic cloves, minced
1/16 teaspoon cayenne pepper 1 tablespoon sesame seed 2 cups
red seedless grapes 1 cup hazelnuts, coarsely chopped,
toasted Parsley
Coat large baking pan with cooking spray. Place chicken in
pan; cover with foil. Bake at 400*F. for 35 minutes. In
small bowl, mix together mustard, soy sauce, vinegar, honey,
garlic and cayenne. Remove foil; drain excess liquid,
leaving about 2 tablespoons in pan. Spoon mustard mixture
over chicken and sprinkle with sesame seed. Return chicken
to oven and bake, uncovered, about 15 minutes or until fork
can be inserted in chicken with ease, basting chicken with
sauce halfway through cooking. Place grapes and hazelnuts
around chicken and bake about 3 minutes or until grapes are
heated through. To serve, place chicken and grapes on a
platter and spoon sauce over both. Garnish with parsley.
Makes 6 servings.
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