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Recipe by: gaetana
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See below ingredients and instructions of the recipe
2 tb Dijon mustard 1/4 ts Rosemary
1 tb Dry white wine 1/4 ts Thyme
1/4 ts Dried basil 1 Clove garlic minced
1/4 ts Oregano 4 Chicken legs and thighs
In small bowl, mix mustard, wine, herbs and garlic until well combined.
Spread evenly over all sides of chicken. Cover chicken and refrigerate
about 3 hours. Arrange chicken on barbecue grill about 6-inches above
glowing coals. Grill chicken legs until well browned on both sides, abot
45 minutes in all (meat near thigh bones should no lomger be pink or run
with pink juices when tested). Serves 4.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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