Prep 45 mins
Cook 2 hrs
Recipe by Adam Perry Lang from 100 Tastes to try in '08, originally appeared in F&W, 01/2008 edition. Chickens raised on grass have such superior taste that Adam Perry Lang of NYC’s Daisy May’s BBQ USA wants to get into chicken farming. *This is what I would like - not that I am going to get it real soon; I'd first have to find the chickens!*
- 1⁄4 cup Dijon mustard
- 1⁄2 tablespoon water
- 1⁄2 tablespoon dried ancho chile powder
- 5 garlic cloves, minced
- 3 tablespoons finely chopped sage
- 3 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 4 lbs pastured chicken
- 2 tablespoons pickled jalapeno peppers, sliced (plus 1/4 cup of the brine strained into a spray bottle)
- 2 tablespoons chopped parsley
- 1 tablespoon fresh lemon juice (not the bottled kind)
- 2 tablespoons unsalted butter
- 2 garlic cloves, smashed
- 2 tablespoons extra virgin olive oil
- 1 cup fresh breadcrumb
- 1 lemon, zest of, finely grated
- 1 tablespoon chopped parsley
- 1⁄4 teaspoon cayenne
- PREPARE THE CHICKEN:.
- Preheat the oven to 350°F.
- 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 jalapeno brine; bake for 5 more minutes.
- Let rest for 10 minutes.
- In a skillet, cook the jalapenos, parsley, lemon juice, the remaining garlic and the remaining sage in the butter and remaining oil over moderate heat until fragrant.
- MAKE THE TOPPING:.
- 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 jalapeno butter, sprinkle with the crumbs and serve with a full-bodied, tropical-fruited Chardonnay: 2005 Hess Monterey.