Tasty Tuesday

Chicken with Mustard-Fennel Crust



A coating of Dijon mustard and breadcrumbs spiked with fennel seeds flavor this quick take on a bistro-style dish.  Serves four.

Ingredients


fennel seeds
Dijon mustard
chicken thighs
more chicken legs
kosher salt
black peppercorns
olive oil breadcrumbs
flat-leaf parsley
8 bone-in, skin-on chicken thighs or drumsticks
freshly ground black pepper
3 Tbs. extra-virgin olive oil
1 Tbs. fennel seeds
1 cup coarse fresh breadcrumbs
2 Tbs. Dijon mustard
2 Tbs. chopped fresh flat-leaf parsley


Set a rack in the center of the oven and heat the oven to 400°F. Rinse the chicken parts and pat them dry; season generously with salt and pepper. Heat 1 Tbs. of the oil in a 10-inch saute pan over medium-high heat until very hot. Working in two batches, brown the chicken well on both sides, 3 to 4 min. per side. Transfer the chicken, skin side up, to an 11x14-inch or similar roasting pan and bake until cooked through, about 15 min.


Meanwhile, over medium heat, toast the fennel seeds in a small dry skillet, stirring frequently, until golden and fragrant, 2 to 3 min. Transfer to a small bowl and add the remaining 2 Tbs. olive oil, the breadcrumbs, 1/2 tsp. salt, and 1/8 tsp. pepper.


Remove the chicken from the oven and raise the oven temperature to 500°F. Turn the chicken pieces over and, with a pastry brush, lightly dab the mustard on top. With your hands, press the breadcrumb mixture on top of the mustard. Bake until the crumb crust turns golden, about another 10 min. Transfer the chicken to a serving platter, sprinkle with the parsley, and serve.


Serve with Baked potato topped with lots of butter and sour cream, sprinkle a few chives on top, and it not only tastes good but look pretty too. Fix a nice green toss salad, and walla a great meal for any occasion.

Hope your day is a great one, and that God blesses you, we are off to Jacksonville in a while to have new tires put on our SUV seems all the miles we have to travel really do a number on our tires, this is the 3 set since 2006, lots of tire wear, but praise God he provides when we need,  keep us in your prayers, need traveling mercy and lots of grace, hugs and lots of blessings.

Lets count our blessings, name them one by one, count your blessings and see what God hath done, amen, I love that song, and it sure applies to every day living too.  Bye Bye now will see y'all later.

Here is Honey's favorite dessert too  Enjoy:

PINEAPPLE UPSIDE DOWN CAKE

1/4 c. butter
1/2 c. packed brown sugar
1 c. cake flour
1/2 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, softened
1/2 c. milk
1 egg
1/2 tsp. vanilla
1 can pineapple slices in syrup
maraschino cherries (as many as pineapple slices used)


Use an 8" square or round pan. Drain can of pineapple, saving the syrup.
Place butter in 8" pan, melt in the oven while preheating to 375°F.
Sprinkle brown sugar over melted butter. Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan. Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).


In a bowl, combine cake flour, sugar, baking powder, salt, softened butter, milk, egg, vanilla and 2 tablespoons of the pineapple syrup.


Pour batter into the pan being careful not to disturb the pineapples and cherries.
Bake at 375°F for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
Hugs ♥ Blessings