Mustard Roasted Chicken With Warm Frisée Salad And Fingerlings And Bacon Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic, thyme, 1 teaspoon salt, and 1/2 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 1/2 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 F. The chicken and potatoes should be done at the same time.
• 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.
• Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.

Steps:

• Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
• Let chickens stand at room temperature 30 minutes. Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
• Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Tie legs together to hold shape. Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
• Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.

Steps:

• Preheat the oven to 350 degrees 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 in 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 crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
• Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
• For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.

Steps:

• Preheat the oven to 350 degrees. Place the raisins in a small bowl and cover with 1 cup boiling water. Set aside to soak for 20 minutes. Drain the raisins and transfer them to a large bowl.
• Spread the bacon on baking sheets and bake until crisp, about 20 minutes. Drain the bacon on paper towels and pour 1/4cup of the bacon fat into a small bowl; discard the remaining fat. Add the garlic to the hot fat and whisk in the mustard and vinegar. Season with salt and pepper.
• Remove the skin from the chicken and discard. Tear the meat into small pieces and add it to the large bowl with the raisins.
• In a large saute pan over high heat, heat 1 teaspoon of the oil. Add 1 head of the frisee and cook, tossing, until wilted, about 30 seconds. Season with salt and pepper and add to the chicken and raisins. Repeat with the remaining teaspoon of oil and head of frisee. Add the vinaigrette and toss well. Crumble the bacon into the salad and season with salt and pepper. Serve with crusty bread and cheese.

Steps:

• Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.
• Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.
• Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.