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Medieval chicken bites with a honey mustard sauce called Lombard Mustard. (And you thought that chicken tenders and honey-mustard is a new invention!)This delicious appetizer was the winner of the coveted Star Status for the week on 8/30 and was created in honor of our trip to Bristol. Keep the memory alive and give it a try... This one is a real 'keeper'.
- (Marinade)
- 3 chicken breasts, skinless
- ½ tbs salt
- ½ tbs pepper
- 2 tbs olive oil
- 1 tsp Angostura Bitters
- 1 tsp turmeric
(Batter) - 6 egg yolks
- 4 - 5 Tbsp. flour
- 1/2 tsp. pepper
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 1 tbs turmeric
- Cut chicken in approx 1 inch pieces.
- Add ½ tbs salt, ½ pepper and bitters and turmeric.
- Massage meat and allow to rest for 3 hours covered in refrigerator.
- Soak skewers in water for 3 hours
- Preheat oven at 350
- Skewer chicken and place on wire rack (on a baking sheet) and bake for 25 minutes.
- Remove chicken from oven and allow to cool at least 2 hours.
- Preheat oven to broil – 10 minutes.
- Mix batter ingredients to form a thick batter.
- Coat chicken with batter and broil until coating is just turning golden. (4-5 minutes)
- Turn the chicken over halfway through broiling and continue broiling (4-5 minutes)
- Serve with Lombard Mustard
Lombard Mustard
- 1/3 cup honey
- 4 Tbsp. prepared mustard
- 1/4 cup red wine
- Mix ingredients in a small saucepan and bring to a low boil.
- Simmer for about 15 minutes.
- Serve warm.
