Twiggy describes this dish as 'simple, French and utterly delicious'
Wednesday, 24 May 2006
Ingredients
2 boned chicken legs or breasts (free-range or organic), batted out if thick
3tbsp red wine vinegar
4tbsp Dijon mustard
4tbsp olive oil
Chopped parsley
Method
1 Place the chicken in a shallow dish. Mix together the vinegar, mustard and oil and spread all over the chicken. Cook under a preheated medium grill for about 8-10 mins.
2 Turn the chicken over, baste with the somewhat curdled cooking juices and grill for a further 8 mins until the meat has coloured nicely. The juices should run clear when the chicken is pierced with a skewer.
3 Scatter over the parsley and eat with bread and a crispy green salad.
Recipe taken from Cooking For Life compiled by Louise Robinson. For more information about this book, call 020-7793 4500 or visit www.wateraid.org.
Get your weekly celebrity gossip fix - 4 issues of Now Magazine for only £1!
Rate this!
Star rating:
IPC Media Limited, owner of nowmagazine.co.uk, will collect the address of the recipient solely to process your requests.
The 17-year-old Australian singer/songwriter talks to Now Online about love, romance and Green & Black’s chocolate!
Hannah Montana star's living life to the full
Posh says she wanted a personal chat with the Princess
Jordan says husband is perfect after makeover
Actor tells Now the pressures hard to handle
© Copyright nowmagazine.co.uk 2010
Comments
Be the first to add a comment