Skewered Chicken In Mustard Dill
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A home-kitchen version of skewered chicken in mustard dill, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 6 large whole chicken breasts (on the bone)
- 1 Tbsp. peppercorns
- 1 large onion, peeled and cut in quarters
- Mustard Dill Sauce
- fresh dill for garnish
Method
Put chicken
in
large
pot with peppercorns and onion. Add enough water
to cover and bring to boil.
Reduce heat and cook for 10 minutes.
Remove from heat and cool chicken in the liquid. When cool, break each breast in half and discard skin and bone. Cut meat into 1-inch chunks.
Place in a large bowl and add Mustard
Dill
Sauce.
Cover
and
refrigerate up to 8 hours. Stir
gently occasionally.
When ready to serve, put 2 chunks of chicken
on
small
bamboo skewer and arrange spoke fashion on large platter.
Garnish with fresh dill.
(Can also serve meat off the
skewer
on
a bed of lettuce as a salad.) Makes 45 to 50 servings.
Rate:
