Crispy Mustard Roasted Chicken Ina Garten Recipes

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CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE



Chicken Thighs with Creamy Mustard Sauce image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  • Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
  • Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

INA GARTEN'S MUSTARD ROASTED CHICKEN



Ina Garten's Mustard Roasted Chicken image

Ina Garten's Mustard Roasted Chicken is tender and succulent with a crunchy mustard and thyme crumb coating ~ it's become a favorite in our house!

Provided by Sue Moran

Categories     dinner

Time 2h55m

Number Of Ingredients 10

2 chicken breasts and 2 whole leg/thighs (bone in, skin on)
½ cup Dijon mustard
½ cup buttermilk
4 peeled garlic cloves
a small handful fresh thyme leaves
zest of one lemon
1 1/2 tsp salt (more or less to taste)
1 tsp freshly cracked black pepper
2 cups fresh breadcrumbs
1/4 cup olive oil

Steps:

  • Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight.
  • Set oven to 400F
  • Set up a food processor fitted with the metal blade. With the machine going, drop in the garlic cloves to mince them. Turn off the machine and add the crumbs, thyme, lemon zest, salt and pepper to the bowl. Drizzle in the olive oil and pulse the machine to combine everything.
  • Put the crumbs into a pie plate, or other wide shallow bowl, and press each piece of chicken, skin side down, into the crumbs. The marinade will help the crumbs adhere to the meat. Press the crumbs in with your hands to completely coat the top. Set the chicken down --- crumb side up --- on a foil or parchment lined baking sheet. Press any remaining crumbs onto the bare spots on the chicken. Don't waste any!
  • Bake the chicken for about 40 minutes, until the topping is browned and the chicken is cooked through (if you want to be exact, 165F.) I ran mine under the broiler at the very end to get a little more color.

Nutrition Facts : Calories 630 kcal, Carbohydrate 42 g, Protein 58 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 148 mg, Sodium 1915 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 17 g, ServingSize 1 serving

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