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Rinse chicken in cold running water. Drain, pat dry
paper towel.
Combine wine, mustard, tarragon and salt for sauce.
Spray inside of rotisserie basket with non-stick
vegetable cooking spray; skewer on spit and fit unit
on hub of drip tray.
Arrange chicken upright, skin side out, around outer edge
of rotisserie basket. Brush chicken with sauce.
Close rotisserie door. Plug in, be certain unit rotates freely.
Cook until juices run clear and thermometer inserted
in thigh registers 185°F/85°C (approximately 45 to
50 minutes). Brush with sauce every 10 minutes
during cooking.
Open rotisserie door. Grasp end of spit and basket
with pot holders and place on a heatproof work surface.
Remove chicken to a warm platter to serve.
Refrigerate leftovers.
T
ARRAGON
6 chicken thighs (about 2 lbs.)
1/2 cup white wine
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves
1/2 tsp. salt
D
T
IJON
3 Servings
HIGHS
15
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