- 1/4 cup Dijon mustard
- 1/2 tablespoon water
- 1/2 tablespoon ancho chile powder
- 5 garlic cloves, minced
- 3 tablespoons finely chopped sage
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- One 4-pound pastured chicken
- 2 tablespoons pickled jalapeño peppers, sliced, plus 1/4 cup of the brine strained into a spray bottle
- 2 tablespoons chopped parsley
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 tablespoons extra-virgin olive oil
- 1 cup fresh bread crumbs
- Finely grated zest of 1 lemon
- 1 tablespoon chopped parsley
- 1/4 teaspoon cayenne
- Preheat the oven to 350°. In a blender, puree the Dijon mustard, water, chile powder, half of the garlic, 1 tablespoon of the sage, 1/2 teaspoon of the oil and 1/2 teaspoon each of salt and pepper. Place the chicken breast side up in an ovenproof skillet; coat with the mixture.
- Bake the chicken for 1 hour and 20 minutes, or until cooked through. Spray the chicken with the jalapeño brine; bake for 5 more minutes. Let rest for 10 minutes.
- In a skillet, cook the jalapeños, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
- In a skillet, brown the garlic in the oil over moderate heat; discard the garlic. Add the bread crumbs, zest, parsley and cayenne and stir until the crumbs are crisp. Season with salt.
- Top the chicken with the jalapeño butter, sprinkle with the crumbs and serve.
Fruity, full-bodied Chardonnay, such as one from California's Central Coast.