Sunday, March 3, 2019

Crispy Mustard-Roasted Chicken

Finally making this recipe from the Ina Garten Barefoot Contessa Foolproof cookbook. Chris gave this to me for Christmas and I have been wanting to make this. This was really good. The coating was crispy but the meat was very moist.

The original recipe can be found at this link - Crispy Mustard-Roasted Chicken.

Here is my version of the recipe. I cut the amounts in 1/2 and still have leftovers.

1/2 tablespoon minced fresh thyme leaves, I used dried thymecKosher salt and freshly ground black pepper
  • 1 cups panko (Japanese bread flakes)
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 tablespoon good olive oil
  • 1 tablespoon unsalted butter, melted
  • 1/4 cup Dijon mustard, such as Grey Poupon
  • 1/4 cup dry white wine
  • 2 boneless and skinless chicken breast and 2 chicken thighs
Method-Preheat the oven to 375 degrees.
In a bowl mix thyme, 1 teaspoon salt, and 1/2 teaspoon pepper with the panko, lemon zest, olive oil, and butter to moisten the bread flakes. 
In a shallow bowl, whisk together the mustard and wine.
Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
Bake the chicken for 50 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

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