Jacques Pepin’s Quick-Roasted Chicken with Mustard & Garlic

Yield: Serves 6

  • One 4 to 4 1/2-pound chicken
  • 8 large garlic cloves, minced
  • 2 T Dijon mustard
  • 2 T dry white or red wine
  • 2 T extra-virgin olive oil
  • 1 T soy sauce
  • 1 tsp Tabasco (I used Chipotle Tabasco)
  • 1 tsp herbes de Provence
  • 1/2 tsp coarse salt
  1. Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
  2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
  3. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
  4. In a bowl, mix all of the remaining ingredients.
  5. Turn the chicken breast down and spread it with half of the mustard mixture.
  6. Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
  7. Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
  8. Cook the chicken until it starts to brown, 5 minutes.
  9. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
  10. Let the chicken rest for 5 minutes.
  11. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.

Panko-Crusted Roast Chicken Thighs with Mustard & Thyme

This is a superstar weeknight dinner. I already know that I’m going to make it a million times. ūüėČ The preparation is actually very similar to my favorite weeknight salmon recipe.

This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!

  • ¬ĺ cup panko breadcrumbs
  • 4 tablespoons unsalted butter, room temperature
  • ¬ľ cup Dijon mustard
  • 2 tablespoons thyme leaves, plus 6 sprigs
  • 10 boneless, skinless chicken thighs, patted dry
  • coarse salt and freshly ground pepper
  • 2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 pounds tiny gold potatoes, optional
  • 2 pounds asparagus, optional
  1. Place a rack in highest position in oven; preheat to 425¬į, preferably on convection roast.
  2. Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
  3. Place panko in a shallow bowl.
  4. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
  5. Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
  6. Smear mustard-butter all over the top of the thighs.
  7. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
  8. Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 minutes.)
  9. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
  10. Transfer to a platter and pour pan juices over top, as desired.
Two Years Ago: Chicken Meunière
Three Years Ago: Chicken with Mustard
Five Years Ago: Chicken in Tomatoes

Grilled Glazed Salmon & Bacon Sandwiches

More… Salmon! Easy and delicious. Grilled too. ūüôā

This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.

I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.

This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! ūüėČ

Yield: Serves 4

For the Glaze & Salmon:

  • 1/4 cup plus 2 tablespoons Dijon mustard
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons honey
  • four 6-ounce skinless salmon fillets
  • canola¬†oil, for rubbing
  • coarse salt and freshly ground black pepper
  1. Light a grill.
  2. In a small bowl, mix the mustard, horseradish and honey.
  3. Rub the salmon with oil and season with salt and pepper.
  4. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
  5. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
  6. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
  7. Turn and grill until glazed, about 30 seconds.
  8. Serve the remaining glaze on the sandwiches, below.

Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.

For the Sandwiches:

  • 4 kaiser, brioche, challah, or potato rolls‚ÄĒsplit, toasted and buttered
  • 4 red lettuce leaves
  • 8 thick bacon slices, cooked until crisp, as below
  • 1/2 Granny Smith apple, cut into 12 thin slices
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
  3. Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
  4. Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
  5. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
  6. Close the sandwiches and serve.

One Year Ago:

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Three Years Ago:

Maple Dijon Roasted Rainbow Carrots

When I saw this recipe on Brooklyn Homemaker right before Thanksgiving, I immediately added it to my menu. I loved the flavors and rainbow carrots are just irresistible. Thank goodness some of my fellow bloggers post wonderful side dishes before a holiday! Maybe I’ll do that someday. ūüėČ

Yield: Serves 6

  • 2 lbs rainbow carrots
  • 4 T unsalted butter
  • 2 to 3 teaspoons finely chopped fresh thyme leaves
  • 1/4 cup pure¬†maple syrup, preferably dark amber
  • 1 T dijon mustard
  • 2 tsp whole grain mustard
  • 1/4 tsp freshly grated nutmeg
  • coarse salt and freshly ground black pepper, to taste
  • 3 to 4 T chopped flat leaf parsley, optional
  1. Preheat oven to 400 F on convection roast.
  2. Wash, dry, and peel carrots and place in a shallow dish long and wide enough to fit them all. (I used a parchment lined (rimmed) baking sheet.)
  3. Add butter and thyme to a small saucepan and heat over a medium flame to melt butter. Continue to warm the butter for 1 to 2 minutes. The butter should take on a green-ish tint from the thyme leaves.
  4. Remove from heat and cool for a few minutes.
  5. In a small bowl combine maple syrup, mustards, nutmeg, and salt and pepper.
  6. Whisk in butter until smooth and well combined.
  7. Pour the butter/syrup mixture over the carrots and toss to coat.
  8. Arrange the carrots on a parchment lined baking sheet, and use a spatula to scrape any remaining butter/syrup mixture over them. You may want to use two sheets of parchment to make sure the whole pan is completely covered.
  9. Roast until tender and brown, for about 35 minutes or up to 1 hour, using tongs to turn each carrot about 20 minutes in. Watch carefully to ensure that the sugar in the maple syrup doesn’t burn onto the parchment.
  10. Top with chopped parsley or additional fresh thyme before serving.

One Year Ago:

Two Years Ago:

Jacques Pepin’s Chicken in Mustard Sauce

One reason to welcome cooler weather is that it’s mustard chicken season! ūüôā This saucy dish is an absolute favorite in our house. I had to try Jacques Pepin’s version, of course. It was quick and elegant.

This recipe was adapted from the New York Times. I used chicken tenders instead of chicken breasts and reduced the cooking time. I will have to admit that next time I would make it with chicken thighs instead- just our personal preference.

We ate it with roasted potatoes and beets as well as Browned Butter Green Beans with Slivered Almonds. It would also be great with rice to soak up the sauce. Healthy and tasty.

Yield: Serves 4 to 6

  • 2 pounds of chicken breast tenders or boneless skinless¬†chicken thighs
  • ¬Ĺ tsp coarse salt
  • ¬Ĺ tsp freshly ground black pepper
  • 1 T¬†vegetable oil
  • 1 cup finely chopped yellow onion
  • 2 T all-purpose flour
  • 2 cups water
  • 1 ¬Ĺ tsp dry mustard
  • 1 T¬†Dijon mustard
  1. Sprinkle the chicken with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one minute on each side, just to brown.
  3. Mix in the onion and continue cooking for one minute.
  4. Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
  5. Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for 2-3 minutes.
  6. Remove the meat to a serving platter and keep warm.
  7. Cook the sauce to reduce it to about one-and-a-half cups.
  8. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
  9. Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
  10. Serve the chicken with the sauce.

Two Years Ago:

Three Years Ago:

Chicken with Mustard

My husband LOVES mustard chicken- especially when it is super saucy. I think of it as a classic French bistro dish but apparently it is a classic French home-cooked dish! This one is over the top- the incredible mustard sauce incorporates¬†bacon and¬†cr√®me fraiche-¬†YUM. ūüôā It is definitely one of the best versions I have ever made. Fabulous!!

This recipe was adapted¬†from My Paris Kitchen by David Lebovitz, via The Saint Jeffreys. I substituted¬†boneless, skinless chicken thighs for whole chicken legs and served it over saut√©ed greens, instead of pasta, with roasted potatoes and roasted asparagus on the side. I think I need to explore¬†this book a little bit more- I am sure that there¬†are many many more wonderful dishes¬†to pore over… mmmmm…..

Yield: Serves 6

  • 1/2 cup Dijon mustard
  • 1/4 teaspoon paprika
  • freshly ground black pepper, to taste
  • 1/2 tsp coarse salt or sea salt, or to taste
  • 10 boneless, skinless chicken thighs
  • 1 cup (about 5-6 oz) smoked bacon, diced
  • 1 large Spanish or white onion, diced
  • 1 teaspoon fresh thyme leaves
  • 1 cup white wine
  • 1 tablespoon yellow mustard seeds
  • 2 tablespoons creme fraiche
  1. In a 9×13-inch pyrex dish or a large bowl, mix 1/2 cup Dijon mustard with the paprika, some ground pepper, and salt. Mix with chicken thighs, and coat with mixture on all sides. Set aside.
  2. Heat a large skillet (I used enameled cast iron) with a lid over medium heat, and add the diced bacon. Cook the bacon, stirring frequently, until just starting to brown. Remove the bacon from pan, and drain on paper towels. Spoon or pour out all but 1 tablespoon of bacon fat from pan. (The extra bacon fat can be reserved to sauté greens as a side dish!)
  3. Add the diced onion to the pan and cook until translucent, about 5 minutes. Stir in thyme, and cook another minute. Scrape onion and thyme into a bowl. Set aside.
  4. Place the chicken and sauce in the hot skillet in a single layer. Cook over medium-high heat, browning well on one side, and then on the other, about 4 minutes per side. (Make sure the chicken develops a brown color, as this will help with the taste of the sauce.) Once cooked, remove chicken from pan and place on a plate. Set aside.
  5. Add the white wine to pan, and scrape the brown bits that have stuck to the pan. Return the chicken to the pan, and add prepared bacon and onions. Cover and cook over medium heat, turning over pieces a few times, for around 15 minutes. If the sauce is too watery, remove the lid for part of the cooking time.
  6. Remove the skillet from heat, and stir in the mustard seeds and the crème fraiche. Serve with roasted potatoes and sautéed greens, or as desired.

One Year Ago:

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If you like this you may also like:

Velvet Chicken with Mustard Sauce

I had to make this dish because I have to try as many “mustard chicken” recipes as possible, but also because this dish was included in the “Top 20 New York Times Recipes of 2014.” The beauty of this recipe is that it minimizes the boneless skinless chicken breast cooking time in order to keep the meat moist. It also utilizes a Chinese technique called velveting to doubly ensure this moistness. This recipe also shines because of the delicious creme fraiche-mustard sauce that the chicken cooks in. Mmmmm….

I did make a mistake though. :/ I doubled the recipe and used very large chicken breasts- which I halved. My mistake was halving them into two smaller- but still thick pieces. I should have cut them horizontally into 2 thinner cutlets! (What was I thinking?!?) I had to increase the cooking time and I may have missed some of the beauty of this dish…. This recipe was adapted from the New York Times, contributed by David Tanis. Learn from my mistake and try this technique!

  • 4 large boneless skinless chicken breasts, halved, each piece about 6 ounces
  • coarse salt and freshly ground black pepper
  • 4 egg whites (about 4 tablespoons)
  • 8 tablespoons cornstarch
  • 4 tablespoons Dijon mustard
  • 4 tablespoons whole-grain Dijon mustard
  • 2 teaspoons dried mustard
  • 2 tablespoon grated horseradish
  • 1¬†cup cr√®me fra√ģche
  • 1 1/2 cups chicken broth
  • 6 tablespoons melted butter or vegetable oil
  • 2 teaspoons roughly chopped thyme leaves
  • 4 tablespoons snipped chives, for garnish

IMG_1887

  1. Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (**If using larger breasts, slice them into 1/2-inch-thick cutlets.**) Season generously on both sides with salt and pepper.
  2. Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
  3. Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and cr√®me fra√ģche. Set aside.
  4. Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
  5. Return skillet to stove and add mustard and cr√®me fra√ģche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch. (I cooked until the center of the meat reached 165 degrees F.)
  6. Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened.
  7. Spoon sauce over breasts, sprinkle with chives, if desired, and serve.

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