Pollo De Mostaza Crujiente
Este pollo obtiene su corteza crujiente de una capa de mostaza y pan, que imparte un sabor ácido y mantiene el pollo húmedo y tierno. La acelga salteada es un excelente acompañamiento.
Fuente: Martha Stewart Living, octubre de 2002.
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27.04.2023 @ 17:21
This chicken gets its crispy crust from a layer of mustard and bread, which imparts an acidic flavor and keeps the chicken moist and tender. Sautéed chard is an excellent accompaniment. Source: Martha Stewart Living, October 2002. 25 minutes 5 minutes 4 Total Time Duties Portions Ingredients 1 whole chicken (approximately 3 pounds), cut into 10 portions 3 tablespoons Dijon mustard 1 tablespoon chopped shallots 1 tablespoon fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chopped red pepper flakes 1/2 teaspoon coarse salt 2 tablespoons unsalted butter, melted 1 1/2 teaspoons vegetable oil 1 1/2 cups fresh white bread crumbs Directions 1. Preheat the broiler. Place the chicken pieces, skin side up, on a rimmed baking sheet, and place them under the broiler. Cook for 5 minutes; Using tongs, turn the chicken pieces and continue broiling for 3 more minutes. 2. In a small bowl, combine the mustard, shallots, thyme, black pepper, red pepper flakes, and salt. Add the butter and oil until well combined. 3. Place the bread crumbs in a shallow dish. Brush the chicken pieces on both sides with the mustard mixture and then roll in the bread crumbs to completely cover. 4. Place the coated chicken pieces on a clean baking sheet and broil again. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce the oven temperature to 500 degrees; continue roasting until the juices run clear when the chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from the oven and serve hot.