Mustard Grilled Chicken With Fennel, Shallots And Greens Recipe - Cooking Index
Mustard Grilled Chicken With Fennel, Shallots And Greens Recipe - Cooking Index
| Chicken | ||
| 2 | Chickens - (abt 3 lbs ea) | |
| 1/2 cup | 118ml | Dijon mustard |
| 2 tablespoons | 30ml | Whole-grain mustard |
| 2 tablespoons | 30ml | Vermouth |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 1/2 tablespoon | 7.5ml | Chopped fresh tarragon |
| 1 | Egg - beaten | |
| Croutons | ||
| 1 cup | 237ml | Cubed sourdough bread |
| 1/2 tablespoon | 7.5ml | Extra-virgin olive oil |
| Assembly | ||
| 5 | Shallots | |
| 1/2 tablespoon | 7.5ml | Butter |
| 1 | Fresh thyme leaves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 tablespoon | 7.5ml | Extra-virgin olive oil |
| 1 | Fennel bulb - cut 8 wedges | |
| 1 | Shallot - sliced (large) | |
| 1/4 cup | 59ml | Vermouth |
| 1/4 cup | 59ml | Chicken stock-- plus |
| 2 tablespoons | 30ml | Chicken stock |
| 1 | Mustard greens - rinsed, stemmed |
For the Chicken: Cut chickens in half down the backbone (The restaurant goes a step further in preparing the chickens, which you can do if you'd like: After cutting the chickens in half down the backbone, clip the wings and completely bone them except for the drumsticks. You can also cut the chicken in quarters, if you prefer).
Combine the Dijon and whole-grain mustards, the vermouth, oil, tarragon and egg. Marinate the chicken by slathering it with the mustard mixture in a shallow glass dish. Make sure to get the marinade under the skin. Cover and refrigerate overnight.
For the Croutons: Heat the oven to 375 degrees. Toss the bread with the olive oil on a baking sheet and toast until golden brown, about 5 minutes. The croutons should be crisp but still tender inside.
For Assembly: Cut shallots in half lengthwise, then cut each half into 3 wedges. Heat the butter in a skillet over medium-low heat until it foams. Add the shallot wedges, thyme and salt and pepper and cook until the shallots are softened and a deep caramel brown, about 15 minutes. Set aside.
Heat the olive oil in a large skillet over medium heat and add the fennel wedges. Season with salt and pepper and sear the fennel gently. As the fennel begins to brown, turn the wedges over and scatter in the sliced shallots. Cook until the shallots are tender, 2 to 3 minutes. Add the vermouth and cook until reduced by half, about 5 minutes. Add the chicken stock and simmer until the fennel is tender, 5 minutes. Add the reserved shallots and the mustard greens and stir until the greens have wilted, about 5 minutes. Add the croutons and toss to coat them with fennel and shallot juices.
Meanwhile, heat the grill to medium heat. Grill the chickens, skin-side down, until the skin is brown and bubbly, about 10 minutes. Turn the chickens over and cook the other side until the chicken is cooked through and the juices run clear when the chicken is pierced with a fork, 15 to 20 minutes.
Divide the warm bread salad mixture among large dinner plates. Place the chicken on top. Serve immediately.
This recipe yields 4 to 6 servings.
Each of 6 servings: 658 calories; 495 mg sodium; 237 mg cholesterol; 38 grams fat; 10 grams saturated fat; 9 grams carbohydrates; 66 grams protein; 2.56 grams fiber.
Chef's note: Beware! The chicken will make a mess on your grill but will taste delicious.
Source:
The Los Angeles Times, 05-01-2002
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