Wednesday, March 23, 2011

Herbed breaded chicken

This one was great! I served with a potato bake dish that wasn't anything special.  Next time I will serve with potatoes au gratin and a vegetable.  Recipe from here.

  • 1 pack of chicken legs (mixed drumsticks and thighs are fine too - about 8 medium sized pieces)
  • 2-3 cloves garlic minced
  • 2 T. parsley (dried or fresh is fine)
  • 2/3 sprigs fresh rosemary (dried is also fine - about 1 1/2 -2 T. will do)
  • 6 leaves chopped fresh basil (dried is fine)
  • 1 tsp. kosher salt
  • Freshly ground pepper
  • 2 T. red wine vinegar 
  • 1 T. olive oil
  • 1/3 c. plain bread crumbs 
  • 1-2 T. butter
What you do:
  1. Preheat oven to 350 degrees (180 C fan forced)
  2. Place chicken parts in a bowl, add garlic, all herbs (dried or fresh), salt, pepper, vinegar and olive oil and toss/coat chicken very well
  3. Sprinkle bread crumbs over top (bread crumbs will absorb all liquid) and coat chicken
  4. Lay chicken out in a roasting pan - be sure to place any bits of the bread crumb coating on the chicken, as the goodness should not go to waste
  5. Pat with butter on top and roast for 35 minutes
  6. Once chicken is cooked through, finish off in the broiler for 3-5 minutes (watch well so it doesn’t burn) so bread crumbs darken and chicken fat crisps
  7. Remove chicken from pan and place on a dish

No comments:

Post a Comment