Oktoberfest Chicken with German Mustard Potatoes and Colored Carrots
This menu was put together with Oktoberfest in mind. Once the tail end of September hits and the Oktoberfest beers start to be distributed from the breweries of note, the urge to put together a seasonally appropriate menu is too strong to resist.
The Oktoberfest chicken is moist and flavorful, having been rubbed with lemon, coated with a butter-based paste of thyme, oregano, garlic and paprika, and basted with Oktoberfest beer flavored with onion and garlic.
The German Mustard Potatoes are a slight take-off of German-style potato salad. Flavored with bacon and mustard, it doesn’t have the tart sweetness of traditional German potato salads, but it does have full flavor that the stone-ground mustard adds to the dish.
The red and yellow colored carrots were boiled til just done, with a butter dill sauce.
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