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Cook Like a Pro: Recipes and Tips for Home Cooks: A Barefoot Contessa Cookbook Kindle Edition
Excerpt. © Reprinted by permission. All rights reserved.
This is a great summer dinner! I love the interplay of hot and cold—the crispy chicken and roasted fingerling potatoes with the slightly bitter greens and mustard vinaigrette. This hits all the right notes for me.
2 garlic cloves
1 1/2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
1 cup panko (Japanese bread flakes)
1 1/2 teaspoons grated lemon zest
Good olive oil
1 tablespoon unsalted butter, melted
1/4 cup good Dijon mustard
1/4 cup dry white wine
1 1/2 pounds bone-in, skin-on chicken thighs (4 large)
1 pound fingerling potatoes, halved lengthwise
12 ounces baby frisée or chicory salad greens (see tip)
Mustard Vinaigrette (recipe follows)
Pro tip: Vinaigrette won't cling to wet lettuce. Wash and thoroughly spin-dry greens before dressing them.
Preheat the oven to 375 degrees.
Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees. The chicken and potatoes should be done at the same time.
Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
Makes 3/4 cup
1/4 cup minced shallots
1/4 cup apple cider vinegar
1/2 cup good olive oil
1 tablespoon good Dijon mustard
Kosher salt and freshly ground black pepper
Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.
Pro tip: To cut onions or shallots neatly, cut them in half and peel them, leaving the root end intact before slicing, chopping, or mincing. Otherwise, you’ll have onions all over your cutting board! --This text refers to an out of print or unavailable edition of this title.
A Best Book of 2018:
—New York Times Book Review
—City Book Review
—The Atlanta Journal-Constitution
—Food & Wine
"Garten has kicked things up a level, this time encouraging readers to try more ambitious recipes that are still signature Ina: warm, comforting, homey."
"As with everything else Ina has ever produced, this flawless book (her 11th!) is filled with trustworthy recipes that taste delicious and don't require a culinary degree to make (just a few of her pro tips)."
—The Kitchn --This text refers to an out of print or unavailable edition of this title.
- ASIN : B07CR36DNT
- Publisher : Clarkson Potter (23 October 2018)
- Language : English
- File size : 236575 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 267 pages
- Best Sellers Rank: #424,753 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Top reviews from other countries
It lacks in all areas and is not of the quality of her previous books.
If I had know of the content I certainly would not have purchased this item, that’s why it’s best to put realistic reviews in place.
This one is to be sent to the charity shop.