Chicken Diablo
Here is a delicious way to change up roasted supermarket chicken.
1 roast supermarket chicken
1 cup (250 mL) 35% cream
drippings from the chicken container
2 heaping tablespoons of Dijon mustard
1-2 tbsp (15-30 mL) chopped fresh tarragon, or 1-2 tsp (5-10 mL) dried
1 tomato, cored and diced
Preheat oven to 375°F (190°C).
Grease a shallow ovenproof dish large enough to hold the chicken pieces.
Cut the chicken into pieces – legs, thighs, wings and breasts. Cut each breast in half crosswise. Lay them in a single layer in the ovenproof dish.
In a bowl, whisk together the cream, drippings, mustard and tarragon. Pour over the chicken pieces. Scatter the tomato on top.
Bake uncovered for about 15-20 minutes, or until the cream is bubbly. Serve immediately.
