Name: Chicken in Mustard and Appelstroop
Ingredients: 3 tbsp grainy mustard; 3 tbsp Apple Pear Syrup (Appelstroop); 2 tbsp olive oil; 1 red chili pepper, diced; 2 tbsp sage, chopped; 2½ lb chicken parts; 2 red onions, cut lengthwise in eighths; 2 pears, peeled and cut lengthwise in eighths; 2 tbsp lemon juice

Description

If you haven’t tried this Polish-influenced dish then you’re missing out on the perfect balance of sweet and savory.

Ingredients

Scale

3 tbsp grainy mustard
3 tbsp Apple Pear Syrup (Appelstroop)
2 tbsp olive oil
1 red chili pepper, diced
2 tbsp sage, chopped
2½ lb chicken parts
2 red onions, cut lengthwise in eighths
2 pears, peeled and cut lengthwise in eighths
2 tbsp lemon juice

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Instructions

Preheat oven to 350 degrees.
Mix mustard, syrup, chili pepper, half of the sage leaves and olive oil. Set aside.
Place the chicken in a large baking dish and sprinkle with salt and pepper.
Toss the onion and pear with the lemon juice and place with the chicken.
Pour over the mixture and remaining sage leaves.
Roast the chicken for about 50 minutes until golden brown and done.