Tuesday, November 10, 2015

Mustard Chicken and Sweet Potato Fries

Quick meal for family and friends
        Oh dear, friends coming for lunch on the same day an appraiser comes to look over our condo.  Straightening up and cooking at the same time.  Out go my plans for a fancy lunch, in comes an old standby which we also have at dinner. It's quick,easy, and perfect with a green salad and bread.  Mustard chicken, which I greatly simplified from an old Julia Child's recipe - and oven sweet potato fries.

Mustard Chicken
       A whole chicken cut up in parts, or 6 chicken thighs, or 6 chicken breasts, or a 
             combination of favorites (skin or without, as you prefer)
       1 cup Dijon mustard mixed with 2 tablespoons water
        I cup bread crumbs(we like fresh  breadcrumbs so I simply toast some wheat bread and  
               process it or grate it to crumbs)
  1. Lightly salt and pepper your chicken
  2. Place in metal baking sheet ( lining with foil makes it easier for cleanup.
  3. Place chicken pieces upside down in pan.  Put half the mustard over the pieces. Turn pieces over and cover with the remaining mustard.
  4. Sprinkle the bread crumbs all over the chicken.
  5. Bake in preheated 400 degree oven for about 35 minutes. 

Oven roasted Sweet Potatoes Fries
      4 medium sweet potatoes
       3 tablespoons olive oil
        Salt, pepper, and 1/2 teaspoon Rosemary dried ( Rosemary optional; a bit of 
               cayenne if desired)
1.Peel and cut potatoes lengthwise, 1/4 to 1/2 inch thick pieces.
2.Put the potatoes on parchment lined rimmed cookie sheet (can omit parchment).
3.Drizzle with olive oil, then I mix with my hands. Best to have one layer of potatoes.
    Season with salt and pepper to taste, adding rosemary and cayenne, if desired.
  4.Bake in 425 degree oven for 25 to 30 minutes, until fork tender.
       Very yummy, even for people who don't ordinarily like sweet potatoes (which are often sold as yams at the food market).