I love to cook. But cooking to a new recipe both excites me and intimidates me. My friend sent me a cookbook for my birthday along with a list of her tried and true (and husband approved) favorites. I decided to try this crispy chicken recipe per her recommendation, but the words “zest” and “breading” were somewhat daunting. I usually cook chicken and throw it in something so the fact that this was a ‘solo chicken’ recipe threw me for a loop. Also, in my experience, anytime I bread chicken, it usually turns into a bit of a mess and I end up spending extra time in the kitchen that night sweeping and mopping the floors. Don’t ask me why, it just kind of happens to get everywhere. I read this recipe over and over, until I finally gave it a try. It really wasn’t that complicated and the chicken was delicious. So crispy, so moist! This is now going to be my go-to ‘solo chicken’ recipe.
Crispy Mustard-Roasted Chicken
4 garlic cloves
1 tablespoon minced fresh thyme leaves
kosher salt and freshly ground black pepper
2 cups panko bread crumbs
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3.5 to 4 pound) chicken, cut in eighths (I used 4 chicken breast cut, each cut in half
1. Preheat the oven to 350 degrees.
2. Place the garlic, thyme, 2 teaspoons salt and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
3. 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.
4. Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
To make in advance, prepare the chicken without baking it. Refrigerate and then bake before dinner.
recipe originally from Ina Garten’s Barefoot Contessa Foolproof cookbook
I paired the crispy chicken with this cheesy risotto and it was simply amazing! I thought the lemon and mustard flavor of the chicken went really well with the sharpness of the risotto.
4 cloves of garlic
2 cups arborio rice
1 cup white wine
6 cups chicken broth
1-2 cups sharp cheddar cheese
salt and pepper to taste
1. Begin by putting 6 cups of chicken broth in a small pot over low heat to warm up. Next, let a thin layer–not too thin, but not a pool–of olive oil heat up in a dutch oven or stockpot. Press four cloves of garlic into the pan with the warm oil.
2. Add the arborio rice to the stockpot. The rice will sizzle and pop in the oil for awhile so stir, stir, stir and when it seems to be coated thoroughly, add in a big glassful of wine and stir, stir, stir.
3. Give it a little time to soften, and then when the wine is absorbed, add a cup of broth and stir, stir, stir. Basically, at this point, you’re trying to keep it from drowning, and keep it from drying out. So add a little bit more broth and keep stirring.
4. Add broth and stir or several minutes…warning: this could take up to 40 minutes. When all the broth has been added and thoroughly absorbed, add cheddar cheese and stir until cheese has melted and risotto is covered completely.
5. Remove from heat and serve.
recipe adapted from Shauna Niequist’s book Bread and Wine