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CookTeaser

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RECIPE
Serves 2

A CookTale

Our once-a-week routine of Chicken for dinner resulted in this dish, using the oven instead of a saute pan.

INGREDIENTS

2 Boneless and skinless Chicken Thighs (8 ounces each)
4 TB of melted Butter
2 TB of grainy Mustard
1 tsp of Paprika
2 tsp of Honey
1 Garlic Clove (smashed)
1 Cup of Bread Crumbs (store bought Italian seasoned)
1/3 Cup of shredded Parmesan
1/2 TB of Kosher Salt+ 1 tsp of Black Pepper
1/4 Cup of chopped Parsley

METHOD

1. Heat the oven to 425F. Line a large non-stick baking pan with foil. Trim the Chicken Thighs of excess fat, Pat dry & liberally sprinkle with Salt & Pepper.

2. Combine the melted Butter with the Mustard, Honey & smashed Garlic clove in a small bowl. Whisk to emulsify.

3. In another bowl, combine the Breadcrumbs with the shredded Parmesan, Paprika, 1/2 TB of Salt, 1 tsp of Pepper & Parsley.

4. Brush the Chicken Thighs with the Butter & Mustard mixture then press all sides in the bread crumb mixture to coat thoroughly, shake off the excess breadcrumbs.

5. Place on the baking sheet. Bake for 40 to 50 minutes, or until juices run clear when Chicken is lightly pierced with a fork & the internal temperature is about 135F. As it rests, the temperature will increase.

RECIPE For the Roasted Fennel

INGREDIENTS

1 Fennel Bulb
2 TB of EVOO
Kosher Salt & White Pepper

METHOD

1. Slice the Fennel vertically into 3/4″ pieces. Add them in a single layer to a sheet pan. Coat both sides with the EVOO & Salt & Pepper.

2. In the same 425F oven with the Chicken Thighs, add the sheet pan of Fennel. Roast for 30 minutes or until the Fennel is tender & has taken on color.

3. Remove & keep warm to plate with the Chicken Thighs.

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