Recipes from Pilgrim's Kitchen

• 3 1/2 pound whole chicken, cut up
• 6 TBLS butter, melted
• 2 TBLS Dijon mustard
• 1 tsp dried thyme
• 2 TBLS cider vinegar
• 1/2 tsps salt
• 1/4 tsps cayenne pepper
• 4 ears corn on the cob, husked
• 1/4 cup dry breadcrumbs

In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper. Brush corn and chicken thoroughly with butter mixture. Arrange chicken in one layer in a baking dish. Sprinkle chicken with breadcrumbs. Set corn in another baking dish; cover with aluminum foil.

Bake chicken and corn for one hour; serve hot.

Serves 6