Sep 25 2011
Chicken with Diced Apples in Mustard Vinaigrette
Last night, I was so busy reorganizing my workspace that I almost forgot about dinner. It was late and I wanted to make something quick. I decided to make some chicken legs, but a dish with a little character. I wanted something tangy, spicy and sweet all at once. This is what I came up with. The cooking method is adapted from a Jacques Pepin recipe for Poulet Cuisses Maison, which I love. However, this tastes nothing like that. Here is the recipe for my dish. Try it out and let me know what you think here or on twitter.
