While preparing holiday feasts, I like to take the time to teach my nieces the correct way to cook. There are so many things to learn and it is never too early to start! One of my nieces asked me to do a post on how to cut an onion. While she knows how, she explained that many of her young friends did not know. She learned it by cooking with her mother and me, so I was surprised to hear that they had not. Of course, now people can go on youtube to learn everything. But if you don’t know there is a specific way to cut an onion, you probably are not searching for it.
One of my friends was watching me prepare dinner one day, and when she saw how I peeled garlic (by hitting it gently with a knife) she said “that’s how you do it?”. I was shocked, since I know she cooks for holidays. That day, she learned something that would cut her cooking time in half.
I have learned not only from my mother, but by making many mistakes in the kitchen. I hate having to do something twice. So, I am a quick learner. Many meals went into the garbage until I had some experience. Learn best by doing. And if you make a mistake that’s okay. If you don’t know how, look it up. I would love for you to tell me about your mistakes in the kitchen. Please share and we can all have a good laugh!
Onto the recipe. This is an outstanding dish. The chicken is first dipped in a Dijon mustard-wine mixture that is creamy with a crisp tang to it. It is then rolled in a yummy garlicky breadcrumb mixture. The result is perfectly crispy chicken that is as delicious as it is beautiful. Put this one on your “must try” list now. You will be missing out if you don’t.
This is another superb recipe from Ina Garten (aren’t they all?). It will serve 3-4 people who will obsess over every piece.
Ingredients for Crispy Mustard-Roasted Chicken
4 garlic cloves
1 tablespoon minced fresh thyme leaves
2 cups panko
Kosher salt and freshly ground black pepper
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard
1/2 cup dry white wine
1 chicken, cut into eights
Preheat oven to 350°F.
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.
Pat the chicken dry with paper towels.
Sprinkle generously all over with salt and pepper.
Dip each piece into 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 crumbs side up.
Press the remaining crumbs on the chicken pieces.
Bake the chicken for 40 minutes.
Raise the heat to 400° and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.
Serve hot, or at room temperature.
It’s that simple!
Jenna, Aaron and Macy
Thanksgiving morning!
