Crispy Mustard-Roasted Chicken. Crispy English Potatoes. Crispy Roasted Kale.

Crispy Mustard-Roasted Chicken. Crispy English Potatoes. Crispy Roasted Kale.

There are two crisps walking down the road and suddenly a car pulls up and says “Do you want a lift?”

So the two crisps look at each other and one of them says “No thanks mate, we’re Walkers.”

Today’s operative word is Crispy.

I received the new Barefoot Contessa cookbook for Christmas.

I have all of Ina Garten’s cookbooks because they are filled with simple recipes that always taste amazing.

Foolproof, the new book, is more of the same. Jam-packed with recipes I cannot wait to try.

I decided, for my first crack at the book, to make this crispy themed dinner.

The chicken is baked in a garlicky-lemony bread coating that’s flavored with mustard and wine. It bakes up crispy outside and tender inside.

The potatoes are perfectly crisped using this boil first, then roast cooking technique. The bacon adds a nice smokey flavor.

Finally, if you haven’t made kale chips yet, what are you waiting for? They are perfect here as a light side to round out the dinner, but are equally lovely served alone with a glass of wine as a snack.

Crispy Mustard-Roasted Chicken
Crispy Mustard-Roasted Chicken

Ingredients:

4 garlic cloves
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko
1 tablespoon grated lemon zest
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
½ cup Dijon mustard
½ cup dry white wine
1 (3½- to 4-pound) chicken, cut up

Directions:

1. Preheat the oven to 350℉.

2. 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 panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate.

3. In a shallow bowl, whisk together the mustard and wine.

4. Pat the chicken dry with paper towels. Sprinkle generously 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.

5. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

6. Bake the chicken for 40 minutes. Raise the heat to 400℉ and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Serves 6

Crispy Potatoes
Crispy English Potatoes

Ingredients:

2 1/2 pounds Yukon Gold potatoes
Kosher salt and pepper
3 oz pancetta or thick sliced bacon, chopped
2 Tbs extra virgin olive oil

Directions:

1. Preheat oven to 425℉.

2. Cut potatoes into chunks and place in a large saucepan. Cover with water by 1 inch and a tablespoon of salt. Cover pan and bring water to a boil. Uncover, lower the heat, and simmer for 10 minutes.

3. Drain potatoes and return to the saucepan. Shake the saucepan for 5 seconds to roughen the edges of the potatoes.

4. When potatoes are almost finished boiling, place bacon on a sheet pan and roast for 5 minutes.

5. Add drained potatoes, olive oil, 1 tsp salt and 1/2 tsp pepper to the pan with the bacon. Toss with a spatula to mix.

6. Roast for 45 minutes, tossing occasionally, until browned and crisped.

Serves 6

 Crispy Roasted Kale
Crispy Roasted Kale

Ingredients:

2 bunches curly kale, torn into bite-sized pieces and tough stems removed (about 2 1/2 pounds)
1/4 cup olive oil
Freshly ground pepper
Fleur de sel

Directions:

1. Preheat oven to 350℉.

2. Rinse kale. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Place the kale on the baking sheet.

3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Season with salt and pepper.

4. Divide kale between 3 baking sheets and bake in the oven for 15 minutes until leaves are crisp. Remove from oven, sprinkle with fleur de sel and serve.

Serves 6

Recipes all from Barefoot Contessa Foolproof by Ina Garten
Crispy Mustard-Roasted Chicken. Crispy English Potatoes. Crispy Roasted Kale.

Like the Crisp joke to start, musically we are also in Crisp territory from the ever brilliant Randolph’s Leap.

Check out Randolph’s Leap on Bandcamp, where you can also buy the music.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Chicken, Main Courses, Side Dish, Vegetable and tagged . Bookmark the permalink.

4 Responses to Crispy Mustard-Roasted Chicken. Crispy English Potatoes. Crispy Roasted Kale.

  1. Amber says:

    I love Ina Garten’s recipes!! I just made the chicken and potatoes for dinner, (the bf doesn’t like kale, so I did roasted carrots and parsnips for a vegetable instead) and may I just say Oh. My. God. It was delicious! The chicken was juicy, tender and packed with flavor. The potatoes were out of this world, creamy on the inside and crispy on the outside. I plan on making both again, and soon! The potatoes were so good and easy, they’ll probably become my go to potato side. I bet they’d be amazing with French pot roast. I was hoping for leftovers, but the bf and I devoured everything. Soooo good!! Thank you for yet another amazingly delicious recipe. :)

  2. Marie says:

    I made the chicken tonight. Used 4 lbs of boneless, skinless chicken breasts cut in half (8 pieces). Skipped the lemon zest and used a generous teaspoon of dried thyme. (Lemons and fresh herbs are expensive). I have made this recipe several times with and without lemon and this chicken fantastic Either way. My husband loves this! Will try the potatoes with it next time!

  3. Pingback: Massaged Kale Salad. New Music From The Black And White Years. | I Sing In The Kitchen

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