Tuesday, November 08, 2011

Mustard and herb chicken

I have tried many, many recipes involving chicken, mustard and herbs. Many! These ingredients rank high among my favorites, so any recipe involving them catches my attention. I'm here to tell you today though, that I've found the perfect method for preparing this beloved combo. Perfect! (My continuing disclaimer: I have not figured out at all a decent way to photograph in our new place at night. Working on it, but please be patient with these awfully lit ones!)

My latest trend in recipe sourcing is to search "Staff Favorites" on the Food & Wine recipe search. Their favorites are my favorites. I subscribe to the magazine and turn down corners like mad. But I'm much more likely—especially during these busy days of holiday craft show prep—to scramble onto the site and search just minutes before preparing to cook whatever's brewing (or shall I say, peaking) in the fridge. No, this is not a paid advertisement for F&W, I'm just a legit fan. Anyways… below is the five gold star recipe for a fast, mustard chicken weeknight dinner. And yes, real bread crumbs will make all the difference, though whatever kind of bread you have on hand will be fine—it doesn't have to be country bread (though that's mighty tasty). And be sure to make plenty of extra for leftovers! 

Mustard and Herb Chicken
via Food & Wine

Two 1-inch slices of country bread, crusts removed, bread torn
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 boneless skin-on chicken thighs (about 6 ounces each)
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 small onion, thinly sliced lengthwise
Pinch of sugar
1 tablespoon fresh lemon juice

Preheat the oven to 400°. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and Parmesan, season with salt and pepper and pulse until combined. Add 2 tablespoons of the olive oil and pulse just until the crumbs are evenly moistened. Transfer to a small bowl. 

In a medium, ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until golden, about 6 minutes. Turn the chicken and spread the skin with the mustard. Carefully spoon the bread crumbs onto the chicken, patting them on with the back of the spoon. Transfer the skillet to the oven and roast the chicken for about 15 minutes, until the crumbs are golden and crisp and the chicken is cooked through.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and sugar, season with salt and pepper and cook over moderate heat until softened, 6 to 7 minutes. Add the lemon juice and cook until the liquid has evaporated, 2 minutes longer. Spoon the onion mixture onto 2 plates, top with the chicken and serve.

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