POULET AU YAOURT ET A LA MOUTARDE
Chicken with Yogurt and Mustard
This is the easiest recipe I know.
My French neighbor Yvette Lebourge prepares the chicken in the morning
before going to work and whoever in the family arrives home first in
the evening puts the chicken in the oven. She makes more than she needs
so they have leftovers, which she serves cooled the next evening with a
tossed green salad.
Serves 6 to 8
- l ½ cups plain yogurt
- 1/3 cup strong Dijon mustard
- ½ teaspoon salt
- Freshly ground pepper
- l teaspoon fresh thyme leaves
- 2 chickens (preferably free range chicken, 3 lbs each), trimmed of all
fat and cut into 8 parts
- In two 2-quart baking
dishes, mix the yogurt and mustard. Season with salt, pepper and thyme.
- Dunk the chicken parts in
the mixture. If prepared several hours ahead, cover the pans.
- Preheat the oven to 400
degrees
- Bake the chicken uncovered
in the middle of the oven for 45 minutes or until golden brown
- Transfer the chicken parts
to a serving platter.
- Process the curdled yogurt
sauce in the food processor or blender to smooth out the sauce and pour
in a sauceboat. Serve immediately with pasta.