Devil's Chicken with Mustard and Bread Crumbs
This organic chicken dish is a one-pot meal. "Whatever you do, don't marinate the poultry in a plastic bag. It's an eco nightmare," Suzanne Goin warns.Ask your butcher to split the chickens in half, remove the backbones, trim the wings to the second joint and debone the breasts and thighs. But don't waste the bones; take them home and use them to make stock.Plus: More Chicken Recipes and Tips
The recipe can be prepared through Step 2 up to 1 day ahead. Refrigerate the chicken and topping mixture separately.
It's easier to buy 5 pounds of chicken pieces than to split and partially bone whole chickens as called for in the recipe. While boneless chicken parts cook faster, pieces with the bones are tastier. After the chicken roasts 25 minutes as called for in the recipe, check the temperature of the pieces. You want to pull them out when they reach 160°. If they are not ready, extend the cooking time, checking the temperature every 10 minutes.
The onions, shallots and leeks in this hearty chicken dish find a flavor echo in a fruity, low-tannin Pinot Noir. Try a California bottling.