HOME RESTAURANTS TRAVEL HOTELS WINE THE FOOD PAPER EVENTS LIFESTYLE ABOUT US
1 Links Contact Us Site Map Advanced Search1 1

Google


Recipes

Roast Chicken with Mustard-Anchovy Crust

From Olives, Anchovies and Capers: The Secret Ingredients of the Mediterranean Table

1/4 cup Dijon mustard
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
6 to 8 olive oil-packed anchovy fillets, minced
1/2 teaspoon freshly ground black pepper
1 (3-1/2- to 4-pound) chicken

Preheat oven to 350°F.

In a small bowl, combine the mustard, olive oil, garlic, anchovies and pepper. Using a fork, mix into a paste. Rinse the chicken, pat dry and place on a rack in a roasting pan. Using a spoon or pastry brush, spread the paste in a thick coat over the chicken.

Roast the chicken until the juices run clear when the inner thigh is pierced with the tip of a sharp knife, or an instant-read thermometer inserted into the thigh away from the bone registers 180°F, about 1-1/4 hours. Remove from the oven, cover loosely with aluminum foil and let rest for 5 to 10 minutes.

 

Carve chicken into serving pierces and arrange on a warmed platter. Serve immediately.

Yields 4 servings.

 

 

 


(Updated: 10/27/08 SN)


Home / Restaurants / Hotels / Travel / Lifestyle / Events / Wine / Community / About Us / Shop / Site News / Advertise

Copyright © 1996-2010 GAYOT ® All Rights Reserved; Privacy Policy; Disclaimer GAYOT (pronounced guy-OH)