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Рецепт Thyme Roasted Chicken with Mustard Croutons and a Brussels Sprouts Salad

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  • Or better yet, you can revel in Melissa’s recipe craft in her great
  • Recipe for Melissa Clark’s Mother’s Thyme Roasted Chicken with Mustard
  • Croutons
  • Country bread, ciabatta or other
  • sturdy bread, preferably stale and sliced
  • 1/2 inch thick
  • Extra virgin olive
  • oil, as needed
  • 1 1/2
  • teaspoons kosher salt, more as needed
  • 1 (4 -5
  • lb) chicken, cut into 8 serving pieces,
  • rinsed and patted dry
  • Or two
  • skin-on chicken thighs per person
  • 1 head garlic, separated into cloves (but not peeled)
  • 1 bay leaf, torn into pieces
  • Preheat oven to 425°F Lay the bread slices in the bottom of a
  • heavy-duty roasting pan in one layer. Brush with mustard, drizzle
  • liberally with olive oil and sprinkle with salt and pepper.
  • Season the chicken all over with salt and pepper and place the pieces
  • on the bread, arranging the white meat in the center and the dark meat and
  • wings around the sides. Scatter the garlic cloves, bay leaf, and thyme
  • over the chicken and drizzle everything with more oil (take care to
  • drizzle the garlic cloves).
  • Roast the chicken until it's lightly browned and the thigh juices
  • run clear when pricked with a knife, about 50 minutes. If you like, you
  • can crisp the skin by running the pan under the broiler for a minute,
  • though you might want to rescue the garlic cloves before you do so they
  • don't burn (if you don't plan to eat them, it doesn't matter so much).
  • Serve the chicken with pieces of bread from the pan.
  • Recipe for Brussels Sprouts Salad
  • I can’t say that Andrew and I are huge fans of Brussels
  • Sprouts. As a child, they were often
  • pushed around my plate and left uneaten.
  • Since then, we’ve enjoyed some really nice recipes using them. So when I saw this take on them, I wanted to
  • try it. I enjoyed the crunch of the
  • sprouts and the toasted walnuts, the tang of the cheese and the lemon
  • juice. Andrew, however, did not. This recipe makes a lot of Salad so I had
  • plenty left over. Remembering a
  • Thanksgiving recipe of Brussels Sprouts and bacon, I revisited the salad, folding in some crispy
  • bacon and then putting the whole thing on the stove and stir-frying the
  • sprouts. The results were much more
  • appealing to Andrew. And it sounded like
  • something Melissa wouldn’t mind. After
  • all, her mother changes Melissa’s recipes all the time.
  • 10
  • oz Brussels sprouts, trimmed
  • Juice of 1/2 lemon
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 c extra virgin olive oil
  • 1 c toasted walnuts, chopped
  • 3/4 c Manchego cheese, grated
  • 6
  • slices of Smoked Bacon, cooked and chopped (optional)
  • Put the Brussels sprouts into a food processor fitted with the slicing
  • disc. Put the sprouts in a bowl and toss
  • with lemon juice and a little salt and pepper. Let stand for 5 minutes. Add the
  • olive oil and toss well. Gently stir in the walnuts and cheese. Taste and
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