Baked Mustard Chicken

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My husband’s birthday celebration involves a special meal out and a special meal at home. For the past few years, there have been a few constants on the birthday menu at home: cheesecake (his FAVORITE listed on the link at the end of this post), mustard “something”, and potatoes. 🙂 When I first spotted this recipe in the New York Times, I immediately thought of my husband’s birthday dinner. It involved 3/4 cup of Dijon mustard (mustardy) and baked for HOURS (special). I quartered chickens for the first time too. (Thanks to help from You Tube!)

The chicken is coated with mustard, garlic, spices, and bread crumbs; this coating seals in the moisture as the chicken bakes. The original recipe stated that the chicken should cook for 2 to 2 1/2 hours, until the coating is dark and crispy. I set the oven to convection and shortened the baking time to 1 1/2 hours. The end result was tasty, but not that mustardy! It tasted more like delicious baked “fried” chicken. We ate it with wonderful creamed spinach and roasted potatoes. This recipe was adapted from Home Cooking by Laurie Colwin, via the New York Times.

Happy Birthday to my hubby and Happy Fiesta Friday #18 at The Novice Gardener!

Yield: 6 to 8 servings

  • 3/4 cup Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • coarse salt and freshly ground black pepper
  • 2 cups fine dry unseasoned bread crumbs
  • 2 chickens, approximately 3 pounds each, quartered, dried, at room temperature for 1 hour
  • 1 tablespoon sweet paprika, or as needed
  • 3 tablespoons unsalted butter, cut into small pieces

1.
Heat oven to 350 degrees. (I used a convection oven.) In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
2.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in two large, shallow baking pans.
3.
Dust the chicken with paprika to taste and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 1 hour 20 minutes to 1 hour 30 minutes in a convection oven, or 2 hours  to 2 1/2 hours in a standard oven. Serve hot or at room temperature.

One Year Ago:

If you like this you may also like:

Pasta with Greens, Caramelized Onions & Garlicky Bread Crumbs

I thought that the anchovies would be the “I can’t place my finger on the flavor” component in this dish – like in Caesar salad dressing. 🙂 Maybe because I was anticipating their flavor, I was positive that I could distinctly taste them in the final dish but my husband completely disagreed. This dish is so ultra full-flavored with the garlicky bread crumbs and caramelized onions, the anchovies really don’t stand a chance of standing out.
 
I really love that I could use my HUGE assortment of CSA greens in this meal! This recipe was adapted from the New York Times, via The Golden Earthworm Organic Farm. I used ghee instead of butter and panko instead of bread crumbs. I also modified the proportions of garlic, onions, greens, and pasta. I used our favorite Italian fresh pasta– so special and delicious!
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  • 3 tablespoons ghee, butter, or olive oil
  • 5 anchovy fillets
  • 4 garlic cloves, finely chopped
  • 2/3 cup bread crumbs or panko
  • 1 tablespoon extra virgin olive oil, plus additional for drizzling
  • 2 medium yellow onions, halved from stem to root and thinly sliced crosswise
  • Kosher salt and pepper
  • 1 1/2 pounds Swiss chard, kale, and/or beet or turnip greens, ribs removed, leaves chopped into ribbons
  • 12 oz to 1 pound whole-wheat pasta, such as fusilli, or fresh pasta (I used fresh orecchiette)

1. In a large skillet over medium heat, melt the butter or ghee. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the greens (adding the longer cooking greens such as kale first), a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the greens and bread crumbs, season with salt and pepper and drizzle with oil, if desired.

One Year Ago:

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