Crispy Mustard Chicken & Frisée
"From the barefoot contessa - Crispy Mustard Chicken & Frisée"
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 2 garlic cloves
- 1 1⁄2 teaspoons fresh thyme leaves
- kosher salt & freshly ground black pepper
- 1 cup panko breadcrumbs (Japanese bread flakes)
- 1 1⁄2 teaspoons grated lemon zest
- olive oil
- 1 tablespoon unsalted butter, melted
- 1⁄4 cup good Dijon mustard
- 1⁄4 cup dry white wine
- 1 1⁄2 lbs bone-in skin-on chicken thighs (4 large)
- 1 lb fingerling potato, halved lengthwise
- 12 ounces salad greens (baby frisee or chicory)
-
MUSTARD VINAIGRETTE
- 1⁄4 cup minced shallot
- 1⁄4 cup apple cider vinegar
- 1⁄2 cup olive oil
- 1 tablespoon good Dijon mustard
- kosher salt & freshly ground black pepper
directions
- Preheat the oven to 375°F.
- Place the garlic, thyme, 1 teaspoon salt, and ½ teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
- Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
- Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and ½ -teaspoon pepper in a bowl and toss.
- Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees. The chicken and potatoes should be done at the same time.
- Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl and whisk until emulsified.
- Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.
