This oven “fried” mustard chicken and summer slaw is a fresh and healthy playful twist on your classic fried chicken and coleslaw. It allows you to enjoy that favorite summer dish, without all the guilt.
This is a play off of the Barefoot Contessa’s (aka Ina Garten, aka today’s Julia Child, aka my hero) mustard roasted chicken recipe.
Instead of using a whole chicken cut into pieces, I just bought skinless legs and thighs. However, I think this recipe could work with any cut of chicken, such as boneless, skinless chicken breasts.
I paired this chicken with a slaw made with a quick lemon vinaigrette. The acid in the slaw goes perfectly with the chicken.
Here are the players:
You’ve got your fresh thyme, garlic, lemon, chicken, mustard, white wine, olive oil and panko breadcrumbs. All flavors that are fresh and really compliment one another. (I also included my little food processor which is somewhat necessary for this recipe).
Start by adding garlic, thyme, 2 tsp salt and 1 tsp pepper to the food processor.
Pulse about 5 times to combine.
Then, add the panko, lemon zest and the olive oil to the processor.
Process the the mixture until fully combined. You made need to stop and scrape down the sides a few times.
Remove the mixture to a plate.
In a separate bowl, mix together Dijon mustard and white wine until combined.
Generously salt and pepper the chicken. Dip each piece into the mustard mixture and then press one side into the panko crumbs.
Place each piece of chicken onto a lightly greased baking sheet or a sheet pan lined with a slip mat.
Bake at 350 for 40 minutes. Then, crank up the heat to 400 and cook for another ten minutes so the crumbs get brown and crispy.
In the last 10 minutes, slice up a little white cabbage very thinly and throw it into a bowl. Squeeze a lemon and a few glugs of olive oil over the top with a good pinch of salt and pepper.
If you have a handful of peppery arugula, or some fresh parsley or cilantro add that in. Mix and enjoy!
For the chicken:
4 cloves garlic
1 teaspoon fresh thyme
2 teaspoons Kosher salt, plus more for sprinkling
1 teaspoon black pepper, plus more for sprinkling
2 cups panko breadcrumbs
1 teaspoon lemon zest
4 teaspoons olive oil
1/2 cup white wine
1/2 cup Dijon mustard
Difficulty level: Easy
Prep-time: 20 min
Cook time: 50 min
For the slaw:
1/4 head of white cabbage, sliced thinly
Juice of 1/2 a lemon
2 – 3 tablespoons extra virgin olive oil
Handful of parsley, cilantro or arugula, optional
1 tsp salt
1/2 tsp pepper
Pre-heat oven to 350 degrees
In a food processor fitted with a steel blade add the garlic, thyme, 2 tsp salt and 1 tsp pepper. Pulse about 5 times until combined.
To the processor, add the panko, lemon zest and olive oil. Pulse until combined, wiping down sides if necessary. Empty panko mixture onto plate.
In a bowl, mix together wine and mustard until fully combined.
Generously salt and pepper the chicken. Dunk each piece into the mustard mixture until fully coated and press one side into the crumbs.
Placed the chicken onto a lightly greased pan or slipmat.
Bake the chicken for 40 minutes. Turn the heat up to 400 and allow the chicken to cook ten additional minutes so that the crumbs are all brown and crispy. Remove chicken and allow to cool 5 minutes before serving.
For the slaw:
Thinly slice the cabbage and place it in a bowl. Add the salt, pepper, oil, lemon and herbs or arugula, if using. Mix ingredients together and taste the slaw to check for seasonings. Pair with chicken and enjoy!