Jacques Pepin Roasted Split Chicken with Mustard Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mustard Crust:
2 Tbsp chopped garlic
2 Tbsp Dijon mustard
2 Tbsp dry white wine
1 Tbsp soy sauce
2 Tbsp olive oil
1 Tsp. Tabasco
1 Tsp. herbes de Provence
1/2 tsp salt
1 chicken, about 3.5 lbs.
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Directions: |
Directions:For the crust: Mix all ingredients in small bowl. Preheat oven to 450 degrees.
Using kitchen shears, cut alongside backbone of chicken to split it open. Spread and press on chicken with your hands to flatten. Cut halfway through both sides of thigh and drumstick joints and under wings as well. This helps accelerate cooking.
Spread inside part of chicken with some sauce and put that side down in skillet and spread rest of sauce on skin side. Brown over high heat for about 5 minutes and then place skillet in oven and cook for at least 30 minutes.
To increase the sauce, remove chicken and add a little more wine and some butter to deglaze all the little bits in pan. Then I strain the burned bits and correct the seasoning. May need to be thinned with water or more wine because the sauce can be strong because of the mustard.
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Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: From "More Fast Food My Way" by Jacques Pepin.
He recommended mashed potatoes and that's a good pairing.
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