judys mustard chicken

there is never any cooking like your mother's cooking. or your grandmother's, for that matter. my moms side of the family has a rich history: all my great grandparents were full blooded something...italian, polish, danish, lithuanian. and some rich flavors come out of it. one of my childhood favorites was a recipe from my great aunt...so simple, and yet so delish!

my immediate family has a difficult time with certain textures,and mustard, one of the key ingredients in this dish, is one of those that my family doesnt really love. but even with our house full of picky eaters, this dish was a hit...but then, my mom didnt disclose the ingredients...

i hope you like it!

Judy's Mustard Chicken

4 pieces of skin-on, bone-in chicken

6 tablespoons dijon mustard-does not taste the same with yellow mustard

2 tsp. basil

2 tbs. tarragon

1 c. white wine or chicken broth

mix the mustard and herbs together. slather chicken pieces in mixture, leaving some for basting. place chicken skin-side down. broil for 15 mins each side, adding the rest of the mustard mixture to the chicken when turned. remove the chicken from the pan and add the white wine to the pan to create a sauce from the drippings. boil for a minute or two. pour sauce over chicken

serving suggestion: serve with egg noodles or rice and pour some of the sauce over it.