So we are table shopping. What does table shopping have anything to do with a food blog, IT HAS A TON. First off, we want to throw some fun dinner parties for our friends that isn’t exactly a stand up social hour (we have a few stools and 1 small table), so we are recipe searching for something that is easy yet dinner party appropriate and what do you know? We found one!
Ina Garten just came out with a new cook book (yes we bought it), Cook like a pro. This is a fun one for us, since the boy is in love with Ina and worships most anything she cooks. If he is having a bad day, I just cook one of her easy rack of lambs and all the worries melt away.
This recipe is very mustardy but it’s needed to eat through the bitter of the frisee (in which we used endive because it was much prettier in the grocery store). The dressing is very simple and this is something you throw on one pan and all cooks together. I’m not the biggest one pan recipe fan because they usually turn out bland, dry and boring. This came out with moist chicken and the fingerling potatoes were crisp.
This is great for a dinner party because it’s easy to throw together, all cooks at once and the flavors are clean and crisp. It pairs great with a nice pinot grigio because you cook with it so you have an open bottle anyways.
Crispy Mustard Chicken with Fingerling Potatoes and Frisée Salad
Equipment
- Food Processor
Ingredients
Mustard Chicken
- 3 cloves garlic
- 1 ½ tsp fresh thyme leaves
- 1 tsp Kosher salt
- ½ tsp fresh ground black pepper
- 1 cup panko
- 2 tsp lemon zest (grated)
- 1 tbsp butter (softened)
- 1 tbsp olive oil
- ¼ cup Dijon mustard
- ¼ cup dry white wine
- 4 large bone-in, skin-on chicken thighs (about 1.5 lbs)
Fingerling Potatoes
- 1 lb fingerling potatoes (cut in half)
- 1 tbsp olive oil
- 1 tsp Kosher salt
- ½ tsp fresh ground black pepper
Frisée Salad
- ¼ cup minced shallot
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 1 tbsp Dijon mustard
- salt & pepper
- 12 oz frisée salad greens
Instructions
- Preheat over to 375°
- In a food processor place the garlic, thyme, 1 tsp salt and ½ tsp of pepper and process until garlic is minced.3 cloves garlic, 1 ½ tsp fresh thyme leaves, 1 tsp Kosher salt, ½ tsp fresh ground black pepper
- Add the panko, lemon zest, 1 TBSP of olive oil and butter in food processor and pulse to mix thoroughly. Pour mixture in shallow bowl to dip chicken in.1 cup panko, 2 tsp lemon zest, 1 tbsp olive oil, 1 tbsp butter
- Mix the wine and mustard together and whisk until finely mixed, set in a bowl to dredge chicken in.¼ cup dry white wine, ¼ cup Dijon mustard
- Take out a cookie sheet with a silicon mat.
- One at a time with the chicken thighs, dredge chicken both sides in the mustard wine mix, then only the skin side up in the panko mix and put on half of the baking sheet.4 large bone-in, skin-on chicken thighs
- In a large bowl mix the potatoes with 1 TBSP of olive oil, 1 tsp of salt and ½ tsp of black pepper, mix. Pour on other half of baking sheet in a single layer.1 lb fingerling potatoes, 1 tbsp olive oil, 1 tsp Kosher salt, ½ tsp fresh ground black pepper
- Bake chicken and potatoes for 45 minutes or until chicken is cooked and potatoes lightly browned.
- While chicken is cooking making the salad dressing. In a food processor mix the: shallot, apple cider vinegar, ½ cup of olive oil, 1 TBSP of Dijon mustard, salt and pepper. Processes until emulsified.¼ cup minced shallot, ¼ cup apple cider vinegar, ½ cup olive oil, 1 tbsp Dijon mustard, salt & pepper
- Clean the frisée and toss with the dressing.12 oz frisée salad greens
- When chicken is done, put down the salad, top with chicken and potatoes and enjoy!
