My
coworker, Susana, gave me a fantastic cookbook for Christmas that I’m so
excited about! (She had only known me a
few weeks at that point, so it was so thoughtful of her). It’s called Barefoot
Contessa Foolproof: Recipes You Can Trust by Ina Garten.
I
finally got the chance to try out one of the recipes – Crispy Mustard-Roasted
Chicken – and it was one of the best chicken dishes I’ve made. It was really simple to throw together, but
it does take about an hour to bake, so make sure you have enough time.
I
halved the amount of chicken, but wish I didn’t because I would have loved
leftovers! I accidentally made enough of
the breadcrumb mixture for the full recipe, so I saved half of it to use
another time soon. It was crispy like
fried chicken, but so much more flavorful and not as greasy. This is going to be one of my go-to recipes
from now on.
Crispy Mustard-Roasted Chicken (from
Barefoot Contessa Foolproof)
Ingredients:
- 4 garlic cloves
- 1 T minced fresh thyme leaves
- Salt and pepper
- 2 cups panko bread crumbs
- 1 T grated lemon zest
- 2 T olive oil
- 2 T unsalted butter, melted
- ½ cup honey Dijon mustard
- ½ cup dry white wine
- 4 pounds chicken (we used thighs, but you can use whatever parts you like best)
Directions:
1. Preheat your oven to 350 degrees.
2. Place the garlic, thyme, 2 t
salt, and 1 t pepper in a food processor and mix until the garlic is finely
minced.
3.
Add the panko, lemon zest, olive oil, and butter and pulse a few times
to moisten the bread crumbs. Pour the mixture onto a plate.
4. Whisk together the mustard and
wine in a shallow bowl.
5.
Pat the chicken dry with paper towels.
Generously sprinkle with salt and pepper.
6.
Dip each piece in the mustard mixture to coat all sides. Then, place just the skin-side down into the
breadcrumb mixture, pressing gently to adhere the crumbs.
7.
Place chicken on a greased pan crumb-side up. Press the remaining crumbs on the chicken
pieces.
8.
Bake for 40 minutes, then raise the temperature to 400 degrees and bake
for another 10, or until the crumbs are browned and the chicken is thoroughly
cooked through. (Even though I greased the pan, I still had to let it soak for a bit afterwards...but it cleaned up just fine.)
We served ours with a simple spinach
salad with strawberries, cucumbers, provolone cheese, and Olive Garden
dressing.
You could prepare the chicken in
advance if you’d like – just refrigerate after dipping in the mustard and crumb
mixtures, then bake when you’re ready.
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