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"Posted for ZWT6, adapted from rampantscotland.com Looks like a delicious, easy weeknight meal!"

Ingredients: Dijon mustard, salt & freshly ground black pepper...

"In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily, as in this medieval recipe. The original recipe also allowed the cook to use rabbit or hare joints in place of the veal or chicken."

Ingredients: chicken legs-thighs, dried sage...

"This dish originated on the island of Lindisfarne, a remote and secluded little island off the southeast coast of Scotland and northeast coast of England. The last time I visited this island, about 30 years ago, it was impossible to reach by air (too small to have an airport) or by water (the only boats that went to Lindisfarne were supply boats),..."

Ingredients: chicken legs-thighs, fresh parsley...

"A recipe I found for Scotland at All British Foods.com., posting for ZWT6.
Sometimes also called 'stovies' this Scottish recipe derives from the French etouffer, to cook in a closed pot, and dates from the strong Scottish/French links of the seventeenth century. It makes a filling family dish which can safely be left to its own devices;..."

Ingredients: fresh chives, fresh thyme...

"my kids just love this chicken dish.
very easy to make
no fussy ingredients"

Ingredients: pepper, garlic salt...