Posted: February 4th, 2013
Some people like Beyonce’s legs. Other people like the leg lamp in “The Christmas Story.” My infatuation with chicken legs grows deeper with every meal.
This recipe, for Chicken in Dill Mustard Sauce caught my eye, and dragged it.
I’m still learning where and how to find chicken pieces that aren’t boneless, skinless breasts, which I have banished from my kitchen indefinitely.
Supermarkets just have a smattering of cuts, and I think it might be time to try a local butcher who can give me just what I want.
Despite its value to anyone who calls themselves a cook, I’ve resisted this kind of shopping — specialist to specialist — because getting to more than one food purveyor in a given week seems simply impossible.
Butcher visits, however, are climbing up my list of priorities, especially when I find recipes like these.
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