Make Ina Garten’s crispy chicken, bread pudding

Searching for ideas for your next dinner party? Take a cue from the ultimate entertainer, Ina Garten, and her crispy mustard-roasted chicken and mushroom and leek bread pudding.

Crispy mustard-roasted chicken
Servings:

Makes 3 servings

Ingredients

    • 4 garlic cloves
    • 1 tablespoon minced fresh thyme leaves
    • Kosher salt
    • Freshly ground black pepper
    • 2 cups panko (Japanese bread flakes)
    • 1 tablespoon grated lemon zest (2 lemons)
    • 2 tablespoons good olive oil
    • 2 tablespoons unsalted butter, melted
    • 1/2 cup Dijon mustard, such as Grey Poupon
    • 1/2 cup dry white wine
    • 1 (3 1/2- to 4-pound) chicken, cut in eighths

Preparation

Baking Directions:

Preheat the oven to 350 degrees Fahrenheit.Place the garlic, thyme, 2 teaspoons salt and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil and butter, and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.Bake the chicken for 40 minutes. Raise the heat to 400 degrees Fahrenheit and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm or at room temperature.

Mushroom and leek bread pudding
Servings:

Makes 8 to 10 servings

Ingredients

    • 6 cups (1/2-inch diced) bread cubes from a rustic country loaf, crusts removed
    • 2 tablespoons good olive oil
    • 1 tablespoon unsalted butter
    • 2 ounces pancetta, diced small
    • 4 cups sliced leeks, white and light green parts (4 leeks)
    • 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch sliced
    • 1 tablespoon chopped fresh tarragon leaves
    • 1/4 cup medium or dry sherry
    • Kosher salt
    • Freshly ground black pepper
    • 1/3 cup minced fresh flat-leaf parsley
    • 4 extra-large eggs
    • 1 1/2 cups heavy cream
    • 1 cup chicken stock, preferably homemade
    • 1 1/2 cups grated Gruyère cheese (6 ounces), divided

Preparation

Baking Directions:

Preheat the oven to 350 degrees Fahrenheit. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.Meanwhile, heat the oil and butter in a large (12-inch) sauté pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 teaspoon pepper, and cook for 10 to12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyère. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13x9 x2 inches). Sprinkle with the remaining 1/2 cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Tips:

Cut the leeks lengthwise, slice crosswise ¼ inch thick, wash in a big bowl of water, and spin-dry in a salad spinner. Don’t put mushrooms in water; wipe them with a clean, damp sponge.

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