Best 3 Laurie Colwins Baked Mustard Chicken Recipes
Laurie Colwin's Baked Mustard Chicken is a classic dish that has been enjoyed by generations of home cooks. This simple yet flavorful recipe combines the tangy sharpness of mustard with the juicy tenderness of chicken, resulting in a delightful and satisfying meal. Perfect for a weeknight dinner or a special occasion, this dish is sure to become a favorite in your kitchen.
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LAURIE COLWIN'S BAKED MUSTARD CHICKEN
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
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
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.
LAURIE COLWIN'S ROAST CHICKEN
Here is a straightforward roast chicken recipe from the writer Laurie Colwin, who swore by simplicity - in the kitchen and in life. Not many people will take the time to stuff and truss a chicken, and Ms. Colwin famously abandoned the practice when she found her child making spider webs with her expensive trussing string. Try the trussing and stuffing sometime, though. A little time, simply spent, rewards with tender meat and a savory stuffing, an easy feast for a night at home.
Provided by Pilar Viladas
Categories dinner, main course
Time 2h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Rinse chicken and pat dry. Combine bread and mushrooms in a bowl and toss with broth. Season to taste. Stuff chicken and secure with poultry pin or toothpick. Place in roasting pan and sprinkle with salt, pepper and paprika. Baste with olive oil. (If desired, surround it with carrots, potatoes, onions, garlic and a red pepper.)
- Roast for about 2 hours, basting frequently with melted butter and pan juices. The chicken is done when the leg bone wiggles and the skin is the color of teak.
Tips:
- Use a whole chicken for a more flavorful dish. If you prefer, you can also use chicken breasts or thighs.
- Make sure the chicken is completely dry before you rub it with the mustard mixture. This will help the mustard adhere to the chicken and create a crispy crust.
- If you don't have Dijon mustard, you can use yellow mustard instead. However, Dijon mustard has a sharper flavor that will give the chicken a more pronounced taste.
- Be careful not to overcook the chicken. The internal temperature should reach 165 degrees Fahrenheit before you remove it from the oven.
- Let the chicken rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the chicken and make it more tender.
Conclusion:
Laurie Colwin's Baked Mustard Chicken is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The mustard rub gives the chicken a crispy crust and a tangy flavor that is sure to please everyone at the table. Serve with roasted vegetables or mashed potatoes for a complete meal.
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