I just bought the newest cookbook from Ina Garten titled “Foolproof” . I love her recipes and couldn’t wait to try them. I made her Crispy mustard Roasted Chicken and while it was amazing, it was super super salty. Even for Joel who loves a lot of salt. I went back and read the recipe again and noticed that she never said anything about what kind of Panko , just 2 cups panko. Her recipes while amazing can be a little salty but this was crazy salty. I finally figured out that it should be Plain panko crumbs and I would add 1 teaspoon of salt and taste crumbs and then add the other teaspoon. I think if you start out with plain panko crumbs you’ll be fine following the rest of the recipe. I remade it with plain panko and it was delicious. I also think that if you use seasoned panko you can just omit the salt all together. I was gun-shy about the salt though, so I added 1 teaspoon at a time as I said. Go for it, and her book is fabulous as ever.
4 garlic cloves
1 tablespoon minced fresh thyme leaves ( I used a teaspoon of dried thyme)
2 cups Plain Panko Crumbs ( Japanese bread flakes)
2 teaspoons kosher salt ( make sure if you’re adding salt you are using plain panko)
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon Mustard
1/2 dry white wine, if you’re buying to cook with use Pinot Grigio it’s the dryest, if not use whatever is open unless it’s super fruity
1 3 1/2 – 4 lb. chicken cut up in 8’s
Preheat the oven to 350 degrees
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 the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the panko. In a shallow bowl, whisk together the mustard and wine.
Pat the chicken dry with paper towels. Sprinkle chicken with salt and peppr ( I omitted this step or it would have been way to salty) using the plain panko it would be fine, but the 2 teaspoons of salt should be enough. Taste the crumbs before salting the chicken . 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. Place the chicken on a sprayed cookie sheet crumb side up. Press the remaining crumbs on to the chicken pieces.
Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through.
*if you’d like to make in advance, prepare the chicken without baking it. Refrigerate till ready to use and then bake before dinner.
Serves 4 nicely