One time on Usenet, "Dimitri" > said:
> "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.

Ugh, I hate Anise -- tastes like licorice to me. But see, therein lies
the problem -- I'm an herb idiot. I know very little about them.

> You could also use a pinch of Poultry spice (Usually
> parsley, sage, rosemary and thyme)

Another great suggestion -- Miguel (DH) loves poultry spice and I have a
tiny jar in my cupboard...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~