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Mustard-Roasted Chicken and Warm Frisee Salad with Fingerlings and Bacon by

Source: Bon Appetit, April 2006

Ingredients

1 cup Dijon mustard
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
2 tablespoons fresh thyme leaves
16 garlic cloves, peeled and crushed
2 3 1/2 to 4 lb. chicken

6 fresh rosemary sprigs
6 fresh sage sprigs

Warm Frisee Salad with Fingerlings and Bacon

1 pound small fingerlings, unpeeled
4 tbls. extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon salt

8 cups bite-size pieces frisee leaves (about 2 large heads)
4 cups bit-size pieces dandelion greens, tough ribs and stems discarded
1 cup fresh Italian parsley leaves
3 tablespoons Sherry wine vinegar

12 ounces thick slices applewood-smoked bacon, cut into 1/2 inch pieces
1/4 cup shallots

Instructions

Whisk mustard, olive oil, parsley, and thyme in a small bowl to blend. Stir in garlic. Spread mustard mixture inside cavities and over outside of chickens. Place chickens in glass dish, cover and refrigerate at least 4 hours or overnight. Let chickens stand at room temperature about 30 minutes. Sprinkle chickens generously inside and out with salt and pepper. Let them stand 30 minutes longer. Preheat oven to 400 degrees. Place chicken on a rack in a roasting pan. Tie legs together to hold shape. Spread accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast until juices run clear, basting occasionally with pan juices for about an hour and ten minutes.

Frisee Salad

Preheat over to 400 degrees. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender, about 40 minutes. Cool ten minutes. Cut potatoes in half lengthwise.

Meanwhile toss frisee, dandelion greens, and parsley in a large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in a small bowl to blend.

Saute bacon in heavy skillet over medium heat until golden. Add shallots and potatoes to skillet and saute about 2 minutes. Add vinegar mixture and swirl pan until heat through. Season to taste with salt and pepper. Pour bacon mixture over greens and toss to coat.

Carve chicken and top salad with it.

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