Oct 25, 2012

Dijon and Duck Sauce Glazed Baked Chicken

1 Chicken Cut into 1/8ths + 2 Chicken Thighs 
Freshly ground pepper 
1 Cup Duck Sauce 
2 T Honey 
2 T Dijon Mustard

Preheat oven to 350°F (180°C). 

Rinse and clean chicken; pat dry, and transfer to a baking dish. 
Season well with salt and pepper; set aside. 
Bring duck sauce, honey, and mustard to a boil in a small saucepan over medium heat. 
Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. 
Spoon mixture over chicken, spreading evenly. 
Bake chicken covered, and baste with the sauce from bottom of dish after an hour and a half. 
Uncover the pan and cook for an additional half hour, or until skin is golden brown.


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