Laurie Colwins Baked Mustard Chicken Food

LAURIE COLWIN'S BAKED MUSTARD CHICKEN

Laurie Colwin's Baked Mustard Chicken image

This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)

Provided by The New York Times

Categories dinner, easy, weekday, main course

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces

Steps:

Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams

LAURIE COLWIN'S BAKED MUSTARD CHICKEN

Laurie Colwin's Baked Mustard Chicken image

Categories Chicken Dinner

Number Of Ingredients 8

Ingredients

6 tablespoons dijon mustard
1 clove garlic, minced
1/2 teaspoon thyme
1/8 teaspoon cinnamon
1 cup bread crumbs
2 chicken breasts
1/2 tablespoon paprika
1 1/2 tablespoon butter, diced

Steps:

Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 30min. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

BAKED MUSTARD CHICKEN

Baked Mustard Chicken image

Make and share this Baked Mustard Chicken recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 chicken breast halves, skinned
1/4 cup brown mustard
1/2 cup Italian breadcrumbs
1/4 cup margarine, melted
2 tablespoons lemon juice
2 tablespoons white wine (or water)
paprika

Steps:

Brush chicken with mustard and dredge in bread crumbs.
Place in a 13- x 9- x 2-inch baking dish.
Combine margarine, lemon juice, and wine (or water); drizzle 1 tablespoon over each piece of chicken and pour remainder in dish.
Cover and bake at 350 degrees for 45 minutes.
Remove cover, sprinkle with paprika, and bake an additional 15 minutes.

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