"aem" > wrote in message
ups.com...
>
> S'mee wrote:
>> I found the following recipe in my files -- DH & DS want to try it,
>> but I simply cannot stand dill. Any suggestions for a different but
>> appropriate herb to take its place? I'm thinking rosemary, but I
>> dunno; what goes well with honey and mustard?
>>
>> Honey-Mustard Chicken
>>
>> 1/3 cup Dijon mustard
>> 1/3 cup honey
>> 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
>> 1 teaspoon freshly grated orange peel
>> 1 2.5 pound chicken, cut into pieces
> [snip]
> Rosemary would work. So would tarragon. If it were me, I'd use thyme,
> but then again my thyme plant has gotten so big I find I am using thyme
> almost daily. I wonder if it can be divided? -aem

I agree with the tarragon - DO you like the flavor of Anise? To me that id the
undertone of tarragon. You could also use a pinch of Poultry spice (Usually
parsley, sage, rosemary and thyme)

Dimitri