This is another recipe from my Aunt Buzz, whom, I have noted, hated to cook, but loved to entertain, so it is wicked simple to toss together and then stash in the oven while you have another martini or three.
It is also, I should note, wicked tasty.
I honestly do not recall what Aunt Buzz would serve this with, but I have found that some yellow rice, tossed with Blanched Asparagus is just about perfect; then I top it all with parsley and scallions.
INGREDIENTS
Chicken:
•6 boneless, skinless chicken thighs
Curry Sauce:
•3 tbsp melted butter
•1 tbsp Sherry Peppers Sauce*
•1/2 cup honey
•1 tsp curry
•3 tbsp milk
•1/4 cup yellow mustard
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: not all curry powders are the same. I prefer the French-style Vadouvan blend.
Heat your oven to 375º and line a baking pan with foil.
Arrange the chicken pieces in a single layer in the baking pan.
Stir the curry sauce ingredients together and pour over the chicken in the pan.
Bake, uncovered, for 75 minutes, until the chicken is nicely cooked and a bit browned in places.
Note: I prefer chicken thighs, because I think that they have more flavor, but feel free free to substitute breasts.