Roasted Chicken with Mustard Crust And Fluffy Mashed Potatoes

This week at I Heart Cooking Clubs (IHCC), we are welcoming our new featured chef, Jacques Pepin. If you are new to IHCC, it is a cooking club where a new chef is selected every six months. Looking back at the impressive list of chefs, there are eleven chefs on IHCC's list, with Jacques Pepin being the number twelve, that means IHCC is now on the second half of the sixth year! Wow!  I was rather surprised myself that this will be the second half of the fourth year for myself, since I've joined the lovely ladies at IHCC, where we share our food and dishes once a week in our "HQ at IHCC"!!  :)

Thank you, to the lovely administrators of IHCC, Kim, Deb and Sue, for doing such a wonderful job of ensuring that IHCC is smooth going, interesting and fun to be part of! 

To welcome our new featured chef this week, our theme is "Bonjour Jacques Pepin". He is a respected and renowned French chef and author of more than 20 cookbooks. I only have one of his cookbooks, hopefully that will change in the near future! :) If you would like to join us, hop on over to IHCC here for more info.

To welcome Jacques Pepin into my kitchen, I've made Roasted Chicken with Mustard Crust and Fluffy Mashed Potatoes, both recipes from his book, More Fast Food My Way, which I bought during the last BBW sale in December.

Originally his recipe used a whole chicken which is split open by cutting alongside the backbone of the chicken so that it spreads out flat. I have however used 4 large chicken legs which I jointed to get 4 thighs and 4 drumsticks. 

The mustard mixture is made by mixing chopped garlic, Dijon mustard, white wine, soy sauce (an ingredient I was rather surprised to find in this recipe from a French chef, could not help smiling to myself as I mixed in the soy sauce in the mustard mixture!!), olive oil, Tabasco hot sauce, herbes de Provence and salt. The amount of mustard mixture is not enough, so I ended up making another batch of it, which is really easy and takes only minutes. 

Place the chicken pieces skin side down on a cutting board, smear the top with the half of the mustard mixture. Transfer the chicken pieces to an ovenproof skillet, mustard side down, and smear the top with the rest of the mustard mixture. Sear the chicken over high heat for about 5 minutes, remove from heat, and place the skillet in the oven to cook for about 35 minutes until the top is well browned and dark. My ovenproof saucepan is not large enough, so after I have seared the chicken, I transferred the pieces to a roasting dish and roast in the oven for about 1 hour at 200C.

It was suggested in the recipe that the Roasted Mustard Chicken is served with Fluffy Mashed Potatoes. Knowing how much my family loves mashed potatoes, how could I not make it!  

According to Jacques Pepin, the mashed potatoes that his aunt made were better than any others. 

The potatoes are first boiled till fork-tender with a clove of unpeeled garlic. He was told by his aunt, this is what makes the mashed potatoes different, as when the potatoes are pushed through a food mill or ricer, the garlic pulp contributed a faint flavour to the mashed potatoes.  I did not have any ricer so I've used a potato masher, and while it was not entirely totally smooth, nobody complained, (not that they noticed, as they were too busy with second helpings of the mashed potaotes!). Butter is stirred into the still hot mashed potatoes and watch them disappear deliciously! Milk is then added in a little at a time, whipping the potatoes with a whisk until they are fluffy, and find that I do not need all of the milk. Season with salt and pepper generously and serve with the chicken, with some of the juices from the roasting pan, poured over both the chicken and the mashed potatoes.

This was such a delicious meal. The chicken was soft and tender, and the mustard crust is delicious. The Fluffy Mashed Potatoes is really fluffy and delicious! And do not use more garlic than the recipe calls for, I used one large clove and it was just right for that lovely garlicky flavour. Even though the recipe says the amount serves 4, I made double the amount to serve my family of four, and by the time dinner was over, the bowl of mashed potatoes was totally clean! (I don't even have to wash the bowl, just kidding!!)  :)

Roasted Split Chicken with Mustard Crust
(adapted from "More Fast Food My Way", Jacques Pepin)
(4 servings)
Mustard Crust
2 tablespoons chopped garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon Tabasco hot pepper sauce
1 teaspoon herbes de Provence
1/2 teaspoon salt

1 chicken (about 3-1/2 pounds)

For the crusts : Mix all the ingredients in a small bowl.

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process).

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.


Fluffy Mashed Potatoes
(4 servings)
1 pound potatoes, preferably Yukon Gold or Red Bliss, peeled (I used Russet)
1 large garlic clove, unpeeled
2-1/2 tablespoons unsalted butter, softened
2/3 cup milk, heated in a microwave oven to warm, plus 2-3 more tablespoons milk if not serving the potatoes immediately
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put the potatoes, garlic, and 3 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat and boil gently for about 25 minutes, or until the potatoes are fork-tender. Drain and push the potatoes through a food mill or ricer. (A food processor will make them gooey). Add the butter and mix well with a wooden spoon until incorporated. Add about 1/3 cup of the milk and mix well with the spoon. Pour in the remaining 1/3 cup milk and add the salt and pepper. Using a whisk, whip the potatoes for 15 to 20 seconds, until they are fluffy and very smooth.

If the potatoes are not to be served immediately, smooth the top and pour 2 to 3 tablespoons milk on the potatoes to keep them moist. At serving time, stir the milk into the potatoes, reheat, and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"Bonjour Jacques Pepin"

and 

Cook-Your-Books #22 @ kitchen flavours

Lemon-Zucchini Pound Cake

This is a lovely cake to enjoy with a cup of tea. Zucchinis and lemons in a buttery, moist cake, yummy!

A slice (or two!) is wonderful with a cup of warm tea.

Freshly grated zucchinis, these are later squeezed to drain out excess juice, and there's a lot of juice!

I made half a recipe and used my half-size Nordic-Ware bundt pan. I made a simple glaze by omitting the half-and-half and uses a lesser amount of sugar. 

With, moist, buttery, and almost velvety-like crumbs texture, this cake is simply delightful. Your kids would not know that those speckled bits are zucchinis! Give this cake a try, I'm sure you would enjoy it as much as I did!

Lemon-Zucchini Pound Cake
(adapted from "The Big Book of Cakes", Betty Crocker)
Cake :
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups powdered sugar
4 eggs
2/3 cup milk
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1 cup shredded zucchini (about 1 medium), squeezed to drain

Glaze :
1 cup powdered sugar
1 tablespoon butter softened
1 tablespoon half-and-half
1 teaspoon grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2. In medium bowl, mix flour, baking powder, baking soda and salt. In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk, beating well on low speed. Stir in 2 teaspoons lemon peel 2 tablespoons lemon juice and the zucchini. Spoon batter into pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
4. Meanwhile, in 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes. Drizzle over cake.

Kitchen Flavours notes:
*** for half a recipe, I used 3/4 cup powdered sugar. For the glaze, I used 1/4 cup powdered sugar, half tablespoon butter and 1 tablespoon lemon juice, omitted the half-and-half.

I'm linking this post with 

Cook-Your-Books #22 @ kitchen flavours

Tomato and Bread Salad

"Farewell Diana Henry", this is the theme for our final week with Diana Henry at I Heart Cooking Clubs (IHCC). Six months have already gone by and it has been a delicious six months. I have not heard of Diana Henry before this, and joining IHCC is a wonderful way of getting to know a new chef, whether we are familiar with or not. Much as I have enjoyed cooking with Diana Henry (love her chicken recipes), it is time to move on to our next chosen chef, Jacques Pepin and looking forward to some French cooking in my kitchen! IHCC starts with a new chef every six months, you are welcome to join us, the more the merrier! Drop by IHCC for more details.

To say "Farewell Diana Henry", (though I'll definitely be seeing her again for our Potluck Weeks), I've made her salad, "Spanish Tomato and Bread Salad". I did make a few changes though. I've used some leftover homemade Garlic and Rosemary Foccacia which I've kept frozen, instead of using ciabatta as advised in the recipe. However I did not soak the bread in milk, and fried, as indicated in the recipe. I merely place the chunks of the torn foccacia in a roasting tray, drizzle with some olive oil, and toast them in the oven until they are lightly crisp.

Now I love capers! And thought that I had an unopened jar in my pantry somewhere. I searched and practically empty out my pantry cupboard, but no, there's not a jar of capers around! What I found was, one jar of black olives, two jars of green olives and a small can of Manzanilla olives stuffed with anchovies. Since the recipe did ask for anchovies, so I've used the stuffed Manzanilla olives with anchovies.

Capers is on my grocery list now!

I've used a mixture of sweet, yellow and red cherry tomatoes. A simple, easy and wonderful salad to put together. I've served this alongside some roasted chicken, and it makes a lovely side dish.

Spanish Tomato and Bread Salad
(adapted from "Food From Plenty", Diana Henry)
Serves 4
200gm (7oz) bread (such as ciabatta)
5 tbsp milk
700gm (1lb 9oz) mixed tomatoes
20 canned anchovies
2 tbsp tiny capers, rinsed
5 tbsp extra virgin olive oil
1-1/2 tbsp balsamic vinegar
salt and pepper
1 tsp caster sugar
leaves from 1 bunch basil (about 15gm/1/2oz) torn
3 tbsp olive oil, for frying

1. Tear the bread into chunks and put into a bowl with the milk. Turn the bread over in the milk and leave for 15 minutes or so. Halve the small tomatoes and cut the large ones into quarters or eighths; you may want to leave some of the tomatoes whole if they are really tiny; you just need a good selection of colour and shape. Put into a broad, shallow serving bowl with all the other ingredients except the basil (which is better tossed in at the last moment) and the oil for frying.
2. Squeeze the milk out of the bread. It doesn't matter if some chunks seem to be falling apart; just reform them by squeezing with your hand. Heat the olive oil for frying and cook the bread pieces in batches, so that they become a lovely golden colour all over the outside.
3. Add the basil to the salad along with the bread, toss well and serve.

************************

Farewell Diana Henry and Thank You!

Here's a few of our favourite Diana Henry's recipes 

Chicken Baked with Red Onions, Potatoes and Rosemary And Spring Couscous

Chicken Skewers with Lime, Chilli and Mint

Roasted Squash with Garlic and Thyme

Spanish Baked Fish

Asian Meatballs with Chilli Dipping Sauce

I'm linking this post with :

I Heart Cooking Clubs (IHCC), theme for this week "Farewell Diana Henry"

Souper Sundays @ Kahakai Kitchen

Cook-Your-Books #21 @ Kitchen Flavours