Sunday, January 12, 2014

Recipe Alert! The Best Ever Chicken from the Legendary Jacques Pepin!

Jacques Pepin is a legend in the foodie world. An internationally renowned French chef with countless awards and accolades. Chef Pepin has an arsenal of recipes to choose from but on of my personal faves is his Quick Roasted Chicken with Mustard and Garlic. The recipe is SO easy but incredibly impressive. Your dinner guests will think you spent hours and hours slaving away in the kitchen. I love recipes like this. My father-in-law (Chef Jerie!) prepared this dish for me and sent me the link to the recipe (see below). Chef Pepin recommends serving the chicken with mashed potatoes but you can literally serve it with anything. Crispy fries, healthy greens or a savory sweet potato-YUM! Another little perk is chicken bought whole is a bargain compared to other meat and seafood options. This recipe happens to be easy on the wallet as well...Bonus!

Jacques Pepin's Quick Roasted Chicken with Mustard & Garlic

serves 4

  1. One 4-pound chicken
  2. 4 large garlic cloves, minced
  3. 2 T Dijon mustard
  4. 2 T dry white wine
  5. 2 T extra-virgin olive oil
  6. 1 T soy sauce
  7. 1 tsp Tabasco
  8. 1 tsp herbes de Provence
  9. 1/2 tsp salt
  1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
  2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
  3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
***The chicken can be prepared through Step 2 and refrigerated overnight. 

Juicy, tender, garlick-y goodness...

Me and the man himself! A perfect gentleman.

No comments:

Post a Comment