Meat's

BAKED CHICKEN WITH BARBECUE SAUCE

A century ago, spicy English mustards like
Colman's were too pungent for American tastes,
even in small quantities: Back then, mustard was
used only in salad dressings. George French came
along in 1904 with a formula for a milder
condiment he called French's Cream Salad Mustard.
Eventually slathered on everything from bologna
sandwiches to soft pretzels, French's mustard is
also delicious in this barbecue sauce.

• 12 chicken thighs with skin and bones
  (about 3 3/4 pounds)
  
• 1 14 1/2- to 16-ounce can crushed
  tomatoes with added puree
  
• 1/4 cup (packed) golden brown sugar
• 3 tablespoons apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup French's mustard

Preheat oven to 350°F. Remove skin from chicken
thighs and discard. Place thighs close together
in 13x9x2-inch glass baking dish. Whisk next 7
ingredients in saucepan over medium heat until
mixture boils. Remove from heat. Whisk in mustard.
Pour sauce evenly over chicken.
Bake chicken uncovered until cooked through, brown
and glazed, turning and basting with sauce every
30 minutes, about 1 hour 30 minutes total. Cool 5
minutes and serve.

Makes 6 servings.

BEEF BOURGUIGNON

• 1/4 cup all purpose flour
• 2 pounds 1 1/2-inch pieces beef stew meat
• 7 tablespoons butter
• 1/4 cup brandy
• 2 cups Burgundy or other dry red wine
• 2 cups canned beef broth
• 6 fresh thyme sprigs
• 4 large garlic cloves, chopped
• 3 bay leaves
• 1/2 teaspoon dried oregano

• 1 large onion, cut into 12 wedges
• 4 carrots, peeled, cut into 2-inch lengths
• 4 celery stalks, cut into 2-inch lengths
• 1 1/2 pounds red-skinned potatoes, peeled,
  quartered
  
• 1/2 pound mushrooms

Generous pinch of ground nutmeg
Place flour in large bowl. Season with salt and
pepper. Add beef to flour and toss to coat. Melt
2 tablespoons butter in heavy Dutch oven over
high heat. Working in batches, add beef to pot
and sauté until brown on all sides, about 5
minutes per batch. Return all meat to pot. Add
brandy; boil until almost evaporated, about 2
minutes. Add wine, broth, thyme, garlic, bay
leaves and oregano. Cover; simmer until beef is
almost tender, about 1 hour.
Meanwhile, melt 1 tablespoon butter in large
nonstick skillet over medium-high heat. Add onion;
sauté until brown, about 6 minutes. Using slotted
spoon, transfer to large bowl Melt 1 tablespoon
butter in same skillet. Add carrots and celery;
sauté until golden, about 6 minutes. Using slotted
spoon transfer to bowl with onions. Melt 2
tablespoons butter in same skillet. Add potatoes;
sauté until brown on all sides, about 5 minutes.
Using slotted spoon, transfer to bowl with other
vegetables. Melt 1 tablespoon butter in same
skillet. Add mushrooms; sauté until brown on all
sides, about 5 minutes. Using slotted spoon,
transfer to bowl.
Add vegetables to pot with beef. Add nutmeg.
Cover pot; simmer 45 minutes. Uncover pot and
boil liquid until thickened to sauce consistency,
about 7 minutes. Season with salt and pepper.

Serves 6.