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Ingredientes
- 2 x chickens - (abt 3 lbs ea)
- 1/2 c. Dijon mustard
- 2 Tbsp. whole-grain mustard
- 2 Tbsp. vermouth
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/2 Tbsp. minced fresh tarragon
- 1 x egg beaten
- 1 c. cubed sourdough bread
- 1/2 Tbsp. extra-virgin extra virgin olive oil
- 5 x shallots
- 1/2 Tbsp. butter
- 1 dsh fresh thyme leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 Tbsp. extra-virgin extra virgin olive oil
- 1 x fennel bulb cut 8 wedges
- 1 lrg shallot sliced
- 1/4 c. vermouth
- 1/4 c. chicken stock plus
- 2 Tbsp. chicken stock
- 1 bn mustard greens rinsed, stemmed
Direcciones
- For the Chicken: Cut chickens in half down the backbone (The restaurant goes a step further in preparing the chickens, that you can do if you'd like: After cutting the chickens in half down the backbone, clip the wings and completely bone them except for the drumsticks. You can also cut the chicken in quarters, if you prefer).
- Combine the Dijon and whole-grain mustards, the vermouth, oil, tarragon and egg. Marinate the chicken by slathering it with the mustard mix in a shallow glass dish. Make sure to get the marinade under the skin. Cover and chill overnight.
- For the Croutons: Heat the oven to 375 degrees. Toss the bread with the extra virgin olive oil on a baking sheet and toast till golden, about 5 min. The croutons should be crisp but still tender inside.
- For Assembly: Cut shallots in half lengthwise, then cut each half into 3 wedges. Heat the butter in a skillet over medium-low heat till it foams. Add in the shallot wedges, thyme and salt and pepper and cook till the shallots are softened and a deep caramel brown, about 15 min. Set aside.
- Heat the extra virgin olive oil in a large skillet over medium heat and add in the fennel wedges. Season with salt and pepper and sear the fennel gently. As the fennel begins to brown, turn the wedges over and scatter in the sliced shallots. Cook till the shallots are tender, 2 to 3 min. Add in the vermouth and cook till reduced by half, about 5 min. Add in the chicken stock and simmer till the fennel is tender, 5 min. Add in the reserved shallots and the mustard greens and stir till the greens have wilted, about 5 min. Add in the croutons and toss to coat them with fennel and shallot juices.
- Meanwhile, heat the grill to medium heat. Grill the chickens, skin-side down, till the skin is brown and bubbly, about 10 min. Turn the chickens over and cook the other side till the chicken is cooked through and the juices run clear when the chicken is pierced with a fork, 15 to 20 min.
- Divide the hot bread salad mix among large dinner plates. Place the chicken on top. Serve immediately.
- This recipe yields 4 to 6 servings.
- Chef's note: Beware! The chicken will make a mess on your grill but will taste delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 526g | |
| Recipe makes 6 servings | |
| Calories 1082 | |
| Calories from Fat 628 | 58% |
| Total Fat 69.75g | 87% |
| Saturated Fat 19.43g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 342mg | 114% |
| Sodium 821mg | 34% |
| Potassium 1022mg | 29% |
| Total Carbs 25.99g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.38g | 1% |
| Protein 83.62g | 134% |
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