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Chicken with Herb Crust
1/2–1 cup Dijon mustard
2 tablespoons fresh parsley,
stemmed
1 tablespoons fresh rosemary,
stemmed
3 shallots
2 teaspoons freshly cracked
black pepper
1/2 cup balsamic vinegar,
may substitute red wine
or red wine vinegar
Cover chicken generously with mustard. Place parsley, sage,
rosemary, thyme, shallots, salt and pepper in the 3-Cup Chopper.
Process until herbs are chopped and fragrant and shallots are
minced. Press herb mixture into the mustard slathered chicken.
Preheat large heavy skillet on medium heat. Heat 2 tablespoons oil
and sauté chicken, skin side down and cook meat on both sides,
turning once, until chicken is cooked through. Adjust heat
if necessary to avoid burning.
Remove chicken and deglaze pan with vinegar. Scrape up bits on
bottom of pan and cook until liquid is reduced by half. Pour over
chicken.
Serves 4.
Persillade
This is a great topping for chicken, lamb, pork or fish.
1 bunch flat leaf parsley, stemmed
1 lemon, peel removed
with vegetable peeler and reserved
Place all ingredients in 3-Cup Chopper. Press on High until
ingredients are finely minced and incorporated.
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1 large chicken, cut up in
parts (skin may be removed
if desired)
2 tablespoons fresh sage,
stemmed
3 tablespoons fresh thyme,
stemmed
2 teaspoons kosher salt
2 tablespoons extra virgin
olive oil
4 garlic cloves or
shallots, peeled
notes
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