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:

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:

Tips:

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